Spanish Potato and Onion Omelet
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Credit: Courtesy of the National Onion Association
The National Culinary Review, January 2016
¾-1 cup olive oil, divided
4 cups potatoes, peeled, cut in 1/8-inch
Salt and pepper, to taste
2½ cups onions, thinly sliced
2-4 oz. diced cured ham or prosciutto
1. Heat half the oil in large saute pan. Cook 2 cups potatoes until tender and golden, turning often. Season with salt and pepper. Fry remaining potatoes; season. Put 4 T. oil in pan; cook onions until soft, about 15 minutes. Sprinkle with salt and pepper, to taste. Combine onions and potatoes.
2. In large bowl, beat eggs; add to potato mixture. Heat pan with 3 T. oil; add eggs and potatoes. Add ham or prosciutto. Reduce heat to low; cook 8-10 minutes until golden-brown on bottom. Invert platter over pan; flip omelet onto plate. Add 1-2 T. oil to pan; slide in omelet. Cook until golden-brown on bottom. Slide onto serving platter. Cool slightly; cut in wedges. Serve at room temperature.
6 (2-wedge) servings
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