ingredients

• 3 eggs
• 2 cups potato, sliced
• 1 cup onion, sliced
• ⅓ cup extra virgin olive oil
• ½ tsp salt
• Freshly ground pepper

directions

prep

Wash and peel the potatoes; waxy and less starchy kinds like Yukon gold and red are preferred, but russet would work too. Slice the peeled potato and onion (about ⅕ inch thick). If necessary, halve or quarter the slices.

fillings

Heat the pan over medium heat and add olive oil. Add the potato and onion to the pan when the oil starts shimmering. Toss to coat them in oil and cook for about 10-15 minutes; flip and stir every 3-4 minutes. Adjust the temperature between medium and medium-high as needed.

egg mixture

While the potato and onion are cooked, crack the eggs in a bowl and whisk until smooth.

When the potato and onion are softened and slightly golden brown, scoop them out with a strainer and transfer them to the bowl with the eggs. Season with salt and pepper, and stir gently to combine. Cover and let sit for 15-20 minutes.

omelet

Return to the pan, leave 1 Tbsp oil, and heat the pan over medium heat. Pour the egg mixture and spread it out across the pan. Cook until the eggs begin to set for about 1 minute over medium-high heat. Reduce heat to medium-low and cook for 2-3 minutes until the bottom is golden brown and the top is still moist. Loosen the edges with a spatula so that it slides out easily.

Remove the pan from the heat and place it on a flat surface. Cover the pan with a plate upside down, then carefully invert together, so the uncooked side faces the plate.

Slide the omelet back into the pan, and cook until it is set in the middle and the bottom is golden brown. Transfer to a plate and let cool slightly. Serve warm or at room temperature with a side of green salad.