This is one of my favorite recipes that I learned while living abroad. My Spanish room mate made if for me and after one bite, I was hooked. I begged her for the recipe and have made it dozens of times since returning to the States. It’s easy, only requires 3 main ingredients and you can make as much or as little as you want to eat. I like my omelette’s small (for 1 or 2 persons) and here’s what you need to make it.
Ingredients:
4 eggs (free range, cage free are preferred)
EVOO
1 small potato (red or yellow are best)
Directions: Prep by peeling and slicing the potato into paper thin slices. Cook the potato slices on med high heat in a small pan with about 1/2 inch of olive oi
l. Cook until the potatoes are tender and just starting to brown. Crack 4 eggs into a bowl (add a splash of milk to make the eggs fluffy) and wisk together. Salt and pepper the eggs and then add to the potatoes in the pan. You may want to drain off any excess oil from the potatoes before adding the egg mixture. Cook eggs and potatoes together until eggs are solid. Now here comes the tricky part….you have to flip the omelette to cook the top part. I like to use a second, clean, equal sized pan to flip and then finish cooking the omelette in the second pan. But you could also use a plate to flip. If you use a place, set the plate face down on top of the pan with the omelette. Flip the omelette onto the plate. Then use anot
her clean plate to flip once more and then flip back into your hot pan. Or, if you have skills, you can attemp to flip the omelette while in the pan. Let the omelette finish cooking (just another minute or two). Cut and serve.
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