Spanish Potato and Onion Omelette
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Prep: 15 min. • Cook: 45 min. • Serves: 6 (2 wedges each)
- ¾ to 1 c. Olive Oil
- 4 potatoes, peeled and cut into ⅛-inch slices (about 4 c.)
- 2 medium Biggins® onions (about 2 to 2 ½ c.), thinly sliced
- Salt and Pepper, to taste
- 6 eggs
- 2 to 4 oz. diced cured ham or prosciutto
Heat half the oil in a large sauté pan. Cook half the potatoes until tender and golden, turning often. Season with salt and pepper. Fry the remaining half and season. Put 4 tablespoons oil in pan and cook onions until soft, about 15 minutes. Sprinkle with salt and pepper. Combine onions and potatoes.
In a large bowl, beat eggs and add to onion mixture. Heat pan with 3 tablespoons oil and pour in the eggs and potatoes. Add diced ham or Prosciutto. Reduce heat to low and cook for about 8-10 minutes, until golden brown on the bottom. Invert a platter over the pan and flip the omelet onto the plate. Add a tablespoon or two of oil to the pan and slide the omelet back into the pan. Cook until golden brown on the bottom. Slide out onto a serving platter. Cool a bit, then cut into wedges. Serve at room temperature.
Note: Recipe provided by the National Onion Association