Potato & Onion Omelet

by Daisy

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This is an adaptation of tortilla de patatas, a common Spanish specialty. It’s a very simple dish, made with everyday ingredients, but it’s a delicious change from ordinary eggs. I made a 3-egg version which serves two hungry people, but the recipe is easily doubled or tripled.

Potato & Onion Omelet

3 eggs
1 lb. potatoes (3-4 medium)
1/2 medium onion, sliced thinly
salt & pepper, to taste

1. Scrub and pare potatoes. I just cut out the eyes and any blemishes but don’t peel them. Slice thinly into about 1/8 in. thick slices.
2. Pour enough oil in a large skillet to cover the bottom (I used canola but use whatever you prefer–olive oil is traditional in Spain and would be even better). Heat oil over medium low until a potato slice dropped in the oil begins to sizzle immediately. Add potatoes to oil and cook, turning occasionally, until the potatoes begin to soften. Add the onions and continue to cook until the potatoes are tender and golden brown and some of the edges are beginning to crisp.
3. Remove the potatoes from the oil and drain on a towel. Pour the oil out of the skillet and save for other uses.
4. Beat the eggs in a large bowl. Add the potatoes and onion, salt and pepper, and combine well. Return about a teaspoon of oil to the skillet and add the egg/potatoes back to the heated skillet. Cook over medium low heat, shaking the pan as needed to loosen it from the surface.

5. When the bottom of the omelet is nicely golden, flip it onto a plate. Re-oil the skillet if needed and slide the eggs back into the skillet to cook the other side for a couple of minutes more, until it is the degree of doneness you prefer. Cut into wedges and serve. (In the photo at the top, two wedges are stacked together).

This is so good sprinkled with fresh rosemary and served with slices of homegrown tomatoes.

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