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Spanish Potato Omelet

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6 large Yukon gold potatoes
2 red onions
5-6 eggs
Olive Oil
Sea Salt

Peel and slice potatoes into thin rounds; slice onion into thin pieces. Wash both in cold water and pat dry; set aside.

Heat 1½ cups olive oil over medium-low heat in a deep frying pan. Add the onions and potatoes and stir gently for 5 minutes. The mixture should not brown, just soften. Drain mixture into a large bowl and reserve olive oil; set aside.

In small bowl, beat 5 eggs with 1 tsp of sea salt. Pour beaten eggs over potatoes mixture to cover completely. Add additional beaten egg if necessary.

Add 1 tablespoon of reserved oil to a frying pan over medium-high heat and add potato-egg mixture. When eggs are set, turn omelet over onto a plate; add a bit more oil to pan, and slide the omelet back into the pan to finish cooking the other side. Slide onto plate and serve warm or at room temperature.

– Recipe courtesy of Cook Like James

 

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