Spanish Omelet

Spanish Omelet:

4-6 Servings

1/3 cup olive oil
4 medium size potatoes, peeled and thinly sliced it (the thinner you slice the potato, the shorter the cooking time)
1 small onion, diced
5 large eggs
1 teaspoon salt
Pinch of black pepper

Heat the oil in a large skillet over medium heat and add the potato slices alternately with the sliced onion, little by little and stirring as they are added, until all slices are coated with the oil. Cook, stirring gently occasionally, until the potato slices are uniformly tender but not brown. Remove the potato and onion slices to drain.

In a large bowl beat the eggs until slightly foamy. Add the salt and black pepper. Stir to combine.
Heat 2 tablespoons of olive oil over medium high heat in a clean 8 inch nonstick skillet and add half of the egg mixture in the skillet (make sure the skillet is not too hot, you don’t want to burn the egg immediately), using the back of a spoon or a spatula, spread the potatoes evenly in the skillet. Add the other half of the egg mixture over the potato, and reduce the temperature to medium and cook for around 15 minutes, shaking the pan often to prevent sticking. When the omelet begins to brown underneath, invert a plate of the same or slightly larger diameter over the skillet and, working quickly and very carefully, invert the skillet to release the omelet onto the plate. Add the remaining tablespoon of oil to the skillet, then slide the omelet back into the pan and cook until beginning to brown on the second side. 20 to 22 minutes in total from start to finish.

Transfer the omelet to a platter and set aside to cool. Cut into thin wedges and serve either warm or at room temperature.