Ingredients:
- 1 C olive oil
- 4 large potatoes, peeled and cut in 1/8-inch slices
- coarse sea salt
- 1 large onion, thinly sliced
- 4 large eggs
Directions:
Heat oil in 8-9 inch skillet and add potato slices one at a time to prevent sticking. Alternate potato layers with the onion slice and salt the layers lightly. Cook slowly over medium flame, lifting and turning the potatoes occasionally until they are tender but not brown.
In a large bowl, beat the eggs until foamy. Add salt. Remove the potatoes from the skillet and drain, reserve 3 Tbls. of oil. Add potatoes to eggs, so the potatoes are completely covered by the eggs. Let sit for 15 minutes.
Heat 2 Tbls. of reserved oil in clean skillet until very hot. Add the potato and egg mixture. Lower the heat to medium-high and shake the pan often to prevent sticking. When the potatoes begin to brown underneath, flip the omelet onto a plate. Add 1 Tbls. more oil to the pan, then slide the omelet back onto the skillet to brown to the other side. Lower the heat to medium, flip the omelet 2-3 more times cooking vriefly on each side.
It should be slightly juicy within. Transfer to a platter and serve hot or at room temperature. Garnish with parsley.
Comments:
From Kerri Quinn who says, “this recipe is so easy and inexpensive, but very elegant, and a must in Spanish households. (Even though I am Irish, I learned this at some point.)”
The pan transfer can get messy and tricky. If you would rather take the easier, yet less authentic route (I sometimes do), and possess a skillet that can go in the over, you should follow the direction until the pan flip. Then instead of flipping the omelet onto a plate, you would put the skillet into the over on 350 degrees and heat until cooked on the top.