A new brunch discovery. Potatoes, onions, eggs, and that’s it. In the original recipe you’re supposed to flip it and put it back in the oven to brown the other side, but courage fails us a little with something so hefty, so we just turn on the broiler at the end. Mike makes this and it is SO delicious! It’s also great with barbecue, or on the days when we like to pretend we live in Spain. With sangria, olives…. Spain is so lovely…
About 1/2 cup of olive oil
4 large potatoes, peeled and cut into slices 1/8 inch thick
Salt and freshly ground pepper
2 onions, thinly sliced
1. In a large saute pan, warm 1/4 cup of olive oil over medium heat. Add half the potatoes at a time and cook, turning often, until soft and golden, about 15 minutes. Season with salt and pepper. Move them to a large bowl and repeat with the second half of the potatoes. Move them out to the bowl too.
2. Add another 1/4 cup olive oil and cook the onions for 15 minutes, until soft and tender. Season with salt and pepper. Toss the cooked onions with the potatoes.
3. Break the eggs into a bowl and beat until well blended. Pour them over the potatoes.
4. Warm the leftover oil in the pan, plus additional oil if needed to make 3 tablespoons. Pour in the eggs and potatoes. Reduce heat to low and cook until golden on the bottom, 8-10 minutes.
5. This is the part where you can either flip the omelet by inverting it onto a plate, then sliding it back into the pan, or do it the lazy way like we do, which is to put it in the oven under the broiler for a few minutes until it’s browned on top. This works if you have a great pan that goes from the stovetop into the oven, which we fortunately do. All-Clad!
6. When cooked through, let cool and cut into wedges to serve. You can eat this warm or at room temperature, for dinner or as a bar snack like the Spanish do. We have Spanish friends here who made this for their son’s birthday party and the kids ate it like crazy. Sort of like healthy french fries :)!