Andalusian Onion and Potato Omelet

Yield > 4
Keys : Omelets Egg Tubers Root Vegetable Spanish Spain
European Mediterranean Spanish Hot Cold
Ingredients :
1 lrg Onion
5 sm Potatoes
1/2 cup Olive oil
4 lrg Eggs
Salt and pepper to taste
Method :
• Cut Potatoes lengthwise in fine slices. Heat 1/2 cup olive
oil in large frying pan. Fry potatoes lightly while chopping
onion. Push potatoes into a corner of pan, add chopped onion,
and put potatoes on top of onion. Season with salt and pepper.
While they cook, chop the potatoes and onion with a spoon or
spatula until they are almost a puree. (The potatoes and onion
can be fried several hours in advance with equally good
results.)
• Allow potato-onion mixture to cool at least 5 minutes
before dividing in equal parts and adding to 2 bowls, each
containing 2 eggs beat with a little salt. Stir mixtures while
reheating frying pan with additional oil (if needed to cover the
bottom of the pan). When the oil is on the verge of smoking,
pour in one mixture and keep shaking the pan and sliding a
spatula or knife around the edges of the omelet to keep it free
and to form a high, rounded edge. When the omelet is almost
firm, hold a plate upside down against the frying pan; invert
both, dropping the omelet onto the plate as you do so, then
slip the omelet back into the pan browned side up. This is
easiest to do if the plate you use fits neatly inside the frying
pan. Shake the pan while the second side browns. Repeat with
second mixture to make another omelet.
• The onion and potato omelet may be served hot or cold
as a first course or part of a cold supper.