Andalusian Onion And Potato Omelet

Serving Size : 4
Ingredients

for prepare Andalusian Onion And Potato Omelet

:

Amount	Measure	Ingredient - Preparation Method
1	large	onion
5	small	potatoes
1/2	cup	olive oil
4	large	eggs

Cut Potatoes lengthwise in fine slices. Heat 1/2 cup olive oil in large frying pan. Fry potatoes lightly while chopping onion. Push potatoes into a corner of pan, add chopped onion, and put potatoes on top of onion. Season with salt and pepper. While they cook, chop the potatoes and onion with a spoon or spatula until they are almost a puree. (The potatoes and onion can be fried several hours in advance with equally good results.) Allow potato-onion mixture to cool at least 5 minutes before dividing in equal parts and adding to 2 bowls, each containing 2 eggs beat with a little salt. Stir mixtures while reheating frying pan with additional oil (if needed to cover the bottom of the pan). When the oil is on the verge of smoking, pour in one mixture and keep shaking the pan and sliding a spatula or knife around the edges of the omelet to keep it free and to form a high, rounded edge. When the omelet is almost firm, hold a plate upside down against the frying pan; invert both, dropping the omelet onto the plate as you do so, then slip the omelet back into the pan browned side up. This is easiest to do if the plate you use fits neatly inside the frying pan. Shake the pan while the second side browns. Repeat with second mixture to make another omelet. The onion and potato omelet may be served hot or cold as a first course or part of a cold supper.

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