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| Spanish Omelet |
Try this with mayonnaise or a vinaigrette.
Ingredients
4 large Idaho potatoes [about 2 1/2 pounds], peeled
2 cups olive oil
1 1/2 onions, thinly sliced
6 large eggs
coarse salt
freshly ground black pepper
Method
Cut the potatoes into small bite-size pieces. Heat the oil in a large skillet over
medium heat until the oil just starts to shimmer. Drop in a slice of potato; if bubbles
form, it's ready. Put in potatoes. Cook until soft, about 15 minutes. They should
not be crisp.
Add the onions after 8 or 9 minutes. The onions should be soft and light golden
when the potatoes are done. Over a bowl, drain the potatoes and onions.
In a large bowl, beat the eggs lightly. Add the potatoes, onions and salt and
pepper to taste. Add 1/2 teaspoon oil to the still-warm skillet. Add the egg-potato
mixture. Cook on medium-low. Cook until you smell egg [4 to 5 minutes].
Put a flat dinner plate upside down on top of the skillet. Invert the skillet and the
plate so that the omelet is now on the plate with the skillet on top of it. Put the
skillet back on the burner and add 1/2 teaspoon of oil. Slip the omelet [uncooked
side down] into the skillet and cook for another 2 to 3 minutes.
Serve at room temperature
Ingredients
4 large Idaho potatoes [about 2 1/2 pounds], peeled
2 cups olive oil
1 1/2 onions, thinly sliced
6 large eggs
coarse salt
freshly ground black pepper
Method
Cut the potatoes into small bite-size pieces. Heat the oil in a large skillet over
medium heat until the oil just starts to shimmer. Drop in a slice of potato; if bubbles
form, it's ready. Put in potatoes. Cook until soft, about 15 minutes. They should
not be crisp.
Add the onions after 8 or 9 minutes. The onions should be soft and light golden
when the potatoes are done. Over a bowl, drain the potatoes and onions.
In a large bowl, beat the eggs lightly. Add the potatoes, onions and salt and
pepper to taste. Add 1/2 teaspoon oil to the still-warm skillet. Add the egg-potato
mixture. Cook on medium-low. Cook until you smell egg [4 to 5 minutes].
Put a flat dinner plate upside down on top of the skillet. Invert the skillet and the
plate so that the omelet is now on the plate with the skillet on top of it. Put the
skillet back on the burner and add 1/2 teaspoon of oil. Slip the omelet [uncooked
side down] into the skillet and cook for another 2 to 3 minutes.
Serve at room temperature