Spanish Omelet


large eggs
medium onion, about 4 ounces
medium Idaho potatoes, about 13 ounces
tablespoons extra virgin olive oil
Sea salt
Black pepper



Peel and cut the onion in half from end to end, then thinly slice each half and separate the layers, they should be half-moon shapes.  Begin heating 1 tablespoon of the olive oil in a nonstick 8 or 9-inch skillet over a medium burner.  As it heats, peel the potatoes and slice them into thin rounds - work quickly so they don’t turn dark, preferably with a mandoline.


When the skillet is hot, add the potatoes and onions.  Toss them around in the oil to coat them well.  Turn the heat down to its lowest setting, salt and pepper the potatoes and onions, cover the skillet, and let them cook gently for 10 minutes.  Turn and stir them.  Cook for another 10 minutes.


Break the eggs into a large bowl and whisk them lightly - do not over beat them.  Salt and pepper the eggs.  When the onions and potatoes are cooked, transfer them to the eggs in the bowl.


Put the frying pan back on the heat, add 1 tablespoon of oil and turn the heat up to low.  Mix the potatoes and eggs thoroughly and then pour the whole mixture into the skillet.  Turn the heat down to the lowest setting immediately.  Cook for 25 minutes uncovered.  When there is virtually no liquid egg left on the surface of the omelet, place a flat lid or plate over the pan, invert it, turning the pan over.  Put the pan back on the heat and ease the omelet back in.  Cook for 2 minutes more, then turn the heat off and leave it for another 5 minutes to fully set up.  It should be cooked through but still moist in the center.  Serve hot or cold, cut in wedges, with a salad.


Variations:  Add chopped fresh eggs, such as chives and parsley to the egg mixture, or add some chopped or diced ham to the egg mixture.