Spanish Potato and Onion Omelet
3/4 to 1 cup olive oil
4 potatoes, peeled and cut into 1/8 inch slices, about 4 cups
2 medium onions, thinly sliced, about 2 to 2 ½ cups
to taste salt and pepper
6 eggs
2 to 4 ounces diced cured ham or prosciutto
Heat half the oil in a large sauté pan. Cook half the potatoes until tender and golden, turning often. Season with salt and pepper. Fry the remaining half and season. Put 4 tablespoons oil in pan and cook onions until soft, about 15 minutes. Sprinkle with salt and pepper. Combine onions and potatoes.
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In a large bowl, beat eggs and add to onion mixture. Heat pan with 3 tablespoons oil and pour in the eggs and potatoes. Add diced ham or Prosciutto. Reduce heat to low and cook for about 8 to 10 minutes until golden brown on the bottom. Invert a platter over the pan and flip the omelet onto the plate. Add a tablespoon or two of oil to the pan and slide the omelet back into the pan. Cook until golden brown on the bottom. Slide out onto a serving platter. Cool a bit, then cut into wedges. Serve at room temperature. Yields 6 servings 2 wedges each.
