Receta Andalusian Onion And Potato Omelet
by Global Cookbook

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Ingredientes

Cut Potatoes lengthwise in fine slices. Heat 1/2 c. extra virgin olive oil in large frying pan. Fry potatoes lightly while chopping onion. Push potatoes into a corner of pan, add in minced 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 possibly spatula till they are almost a puree. (The potatoes and onion can be fried several hrs in advance with equally good results.)
Allow potato-onion mix to cold at least 5 min before dividing in equal parts and adding to 2 bowls, each containing 2 Large 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 mix and keep shaking the pan and sliding a spatula or possibly knife around the edges of the omelet to keep it free and to create a high, rounded edge. When the omelet is almost hard, 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 mix to make another omelet.
The onion and potato omelet may be served warm or possibly cool as a first course or possibly part of a cool supper.