- 6
Ingredients
- 1/2 cup plus 2 to 3 tablespoons olive oil
- 2 pounds baking potatoes, peeled and sliced 1/4-inch thick
- kosher salt
- freshly ground pepper
- 2 yellow onions, thinly sliced
- 6 eggs
- 2 to 4 ounces serrano ham, diced
- 1 large red bell pepper, roasted, peeled, seeded and cut into strips Chopped fresh flat-leaf parsley for garnish
Preparation
Step 1
Use a nonstick fritata pan set with an interlocking top and bottom.
In the bottom pan over low heat, warm the 1/2 cup olive oil. Add half of the potato slices and fry, turning occasionally, until tender but not browned, 15 to 20 minutes. Transfer to a plate and season with salt and pepper. Repeat with the remaining potato slices. Leave the oil in the pan.
In the top pan over medium heat, warm the 2 to 3 Tbs. olive oil. Add the onions and fry until soft and golden, about 15 minutes. Remove from the heat and let cool a bit.
In a large bowl, whisk the eggs until blended. Mix in the onions, ham and bell pepper. Season with salt and pepper. Fold in the potatoes.
Heat the oil remaining in the bottom pan over low heat and pour in the egg mixture. Cook until the bottom is set and golden, 8 to 10 minutes. Interlock the pans and invert. Cook until the other side is set, about 4 minutes. Slide the omelette onto a plate, garnish with parsley and cut into wedges.