Spanish Egg and Potato Omelette

By charlotteh371

Ingredients

• 6 cups thinly sliced yellow onions
• 2 1/2 cups olive oil, divided
• 6 cups thinly sliced Yukon gold potatoes (about 2 lbs)
• 6 large eggs
• 2 1/2 tsp table salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh chives

Preparation

Step 1

cook onions and 3 tbsp oil in a large nonstick skillet over medium-high heat, stirring occasionally, until onions caramelize, 30 to 35 mins (add water, 1 tbsp at a time if needed, to prevent burning). transfer onions to a large bowl.

add potatoes and remaining oil to the skillet over medium heat. cook, stirring occasionally, until potatoes are tender, 15 to 20 mins. drain oil from potatoes into a metal bowl; reserve oil. add potatoes to onions and cook about 5mins.

whisk eggs in a medium bowl and sprinkle with salt and pepper. add eggs to potato mixture and stir until well combined.

add 3 tbsp of reserved oil to skillet over medium high heat. add potato and egg mixture, and flatten with a spatula. cook, stirring often, until mixture starts to set, 2 to 3 mins. continue to cook, without stirring, until golden brown on the bottom, 10 to 12mins. cover skillet with a plate and flip omelette out of the skillet. slide omelette back into skillet, and cook other side until crispy and browned, 4 to 6 mins, adding more oil if omelette starts to stick. transfer to serving plate, sprinkle with chives. serve warm or at room temp