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Spanish Omelette




Source of Recipe


Mariano Laguna


List of Ingredients




8 medium white potatoes, peeled, chopped

Salt + pepper

Olive oil

2 Spanish onions, diced

18 large eggs

Recipe



Put potatoes in large, 12-inch, non-stick skillet. Season with salt and pepper. Pour oil over almost to cover. Cook over medium-low, stirring often, 10 minutes until soft but not brown. Reduce heat to low. Add onions. Cook, stirring occasionally, 15 minutes or until soft but not brown. Drain well; discard oil.

In mixing bowl, whisk eggs. Add potato-onion mixture. Let stand 5 minutes.

Heat skillet over low. Add egg mixture. Cook, using rubber spatula to loosen edges so uncooked eggs on top can reach bottom, 20 to 30 minutes until bottom and sides are cooked and top is nearly set. In one quick motion, flip omelette in skillet on to 12-inch plate (it will be runny). Slide omelette back into skillet, runny side down. Cook until firm, about 10 minutes. Cut using large serrated knife.

Makes 10 to 12 servings.