Spanish Potato Omelet

Print Email

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


restaurant news

On a Clear Blue Day You Can See Malibu Seafood
Los Angeles
by David Latt

malibuseafood.jpgPeople who don't live in Southern California forget that in the winter, the temperatures can drop into the 40s and even the 30s at night. That's mild compared with the weather experienced by our...

The Ledford House - Mendocino, CA
Northern California
by Amy Ephron

ledford-logo-new.jpgWhat if your favorite restaurant was in the same state you were in but it was 9 hours away???

We really couldn’t take a vacation this summer but we did run off for a week-end to Mendocino (don’t...

Huckleberry Cafe
Los Angeles
by Rachel Parker

photo: Joshua Lurie/944.com

With a sensibility learned from fairy tales, one would expect a baker, the conjurer of butter,...

Gelato Bar
Los Angeles
by Lisa Dinsmore

ice-cream-cones.jpg Despite the fact I have parents who eat ice cream almost every day (if they could have it at every meal, they would), until recently I thought I could live happily without ever lifting a dessert...