Spanish Potato and Onion Omelet
Ingredients
3/4 cup olive oil
4 cups potatoes, peeled and sliced (Approx 4 Yukon potatoes)
2 1/2 cups onions, thinly sliced
2-4 oz. diced ham or prosciutto
6 eggs
salt and pepper to taste
Directions
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, to taste. Combine onions and potatoes.
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 slightly, then cut into wedges. Serve at room temperature. Six servings.
