Spanish Omelet

By hicksofmarvin

Ingredients

• 1 pound russet potatoes, peeled
• 1/3 cup olive oil
• 1 medium yellow onion thinly sliced
• 1 1/2 tsp. kosher salt
• 1/4 tsp. pepper
• 6 eggs

Preparation

Step 1

Heat oven to 350 degrees. Cut potatoes into thin slices.

Cook potatoes in oil until almost tender (10 minutes).

Add onion & cook until soften (5 minutes).

Pour off most of the oil and season with salt & pepper.

Mix eggs & pour over potatoes and reduce heat to low.

Cook for 1 minute without stirring.

Transfer to oven and bake until set (8 minutes).

Use knife to loosen the omelet from the sides and slide onto plate.

Cut & serve.