4-8 servings

Ingredients

4-8 servings

• 4 medium sized potatoes sliced (waxy potatoes like Yukon Golds are best)
• 8 fresh eggs (preferably free range)
• 1 large onion sliced
• 4 tbsp of olive oil
• 2 tsp sea salt or to taste

Directions

1. In a heavy bottom frying pan heat 2 tbsp olive oil to medium, add potatoes and cook until they are just turning soft but are still a little bit firm. Remove the potatoes and let cool.
2. Meanwhile, in a separate frying pan, cook sliced onions with 1 tbsp of olive oil until caramelized (10–15 minutes) and then let cool.
3. While the potatoes and onions are cooling beat the eggs in a large bowl, add the potatoes, onions, and salt, mix gently and let sit for 15 minutes.
4. Heat 1 tbsp olive oil in a good nonstick pan to medium and add the egg, potato and onion mixture
5. Cook gently for 6 to 8 minutes checking on the sides with a rubber spatula that it is browning nicely and not sticking.
6. Place a plate (larger than the frying pan) over the pan and flip quickly. Slide the omelet back into the pan and heat for an additional 6–8 minutes or until cooked to your satisfaction.
7. Slip the omelet onto a cutting board and let cool for 10 minutes before slicing and serving.