1 cup olive oil
4 large potatoes cut in 1/8 " slices
salt
1 large onion, thinly sliced
4 large eggs
Instructions...
1) Heat the oil in a 9"skillet and add the potato slices
one at a time.Alternate potato layers with onion slices
and salt layers lightly. Cook slowly over a medium flame,
lifting and turning the potatoes occasionally until
they are tender but not brown.
2) In a large bowl beat the eggs until slightly foamy. Salt
to taste.
3) Remove the potatoes from the skillet and drain in a
colander.Reserve about 3 tbsps oil. Add the potatoes to
the beaten eggs, pressing down so they are covered by
the egg. Let the mixture sit for 15 mins.
4) Heat the oil until very hot. Add the potato and egg
mixture, rapidly spreading it out in the skillet. Lower
the heat to medium high and shake the pan often. When
the potatoes begin to brown underneath, flip over using
a plate and slide back into the pan.
5) Lower heat to medium. Flip omelette two or three more
times, cooking briefly on each side. It should remain
slightly juicy inside.Transfer to a plate and serve hot
or at room temperature.
