Spanish Egg and Potato Omelet

Spanish Egg and Potato Omelet

(8 servings)

Ingredients:

6 cups Yellow Onion, thinly sliced

2½ cups Olive oil, divided

6 cups Yukon Gold Potatoes, thinly sliced

6 large Fresh Eggs

2½ tsp. Salt

½ tsp. Black Pepper

2 tbsp. Fresh Chives, chopped

Directions:

In a large nonstick skillet, heat 3 tbsp. oil over medium-high.  Add onions and cook until caramelized (30-35 minutes).  Stir occasionally and add water, 1 tbsp. at a time to keep from burning.  Transfer to a large bowl.  In the same skillet, add remaining oil and turn heat down to medium.  Next, add potatoes and cook (15-20 minutes) stirring occasionally until tender.  Drain oil into a metal bowl and save.  Transfer potatoes to the bowl with the onions and cool about 5 minutes.  Whisk eggs in a medium bowl with the salt and pepper.  Add eggs to the potato mixture and stir until well combined.  Add 3 tbsp. of reserved oil to the skillet over medium-high heat.  Next add the potato mixture and flatten with a spatula.  Cook, stirring often, until mixture starts to set (2-3 minutes).  Continue to cook, without stirring, until golden brown on the bottom (10-12 minutes).  Cover skillet with a large plate and flip omelet out of skillet.  Slide the omelet back into the skillet and cook until other side is crispy and browned (4-6 minutes).  Add more oil if needed to keep omelet from sticking.  Transfer to a serving platter, sprinkle with chives cut into 8 portions and serve.

Note:               Best to use a well-seasoned cast iron skillet for this dish if you have one.

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