Ingredients

  • 910 grams potatoes, peel, thinly slice = 2lbs
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ cup olive oil
  • 2 large onions thinly sliced
  • 6 large eggs

Directions

1. Heat 1/2 of the olive oil in a skillet and add potatoes. Cook over medium heat until slightly brown and done. Toss potatoes around with a spatula to avoid clumping. Sauté onion in 2 tablespoons oil in another skillet until soft and golden. Takes about 25-30 minutes to cook potato and onion.
2. Beat eggs. Combine onion with potato. Add eggs. Reduce heat to low and cook until lightly golden on bottom, about 8 minutes. Place plate on top of skillet and invert so omelet onto plate. Slide omeet back into skillet. Cook until eggs are set, 3 minutes. Serve warm.
3. Keeps one day in refrigerator. Warm up to room temperature before serving.

Notes
Serving Ideas:Original serves 6.


Categories
PotatoesVegetarian Main courseAppetizer, coldBreakfast ideas
Keywords
PotatoesVegetarian Main courseAppetizer, coldBreakfast ideas
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