HealthNotes

Spanish Potato and Onion Omelets

• From: National Onion Association

Ingredients

• 3/4 cup olive oil

• 4 potatoes, peeled and cut into 1/8-inch slices

• 2 medium onions, thinly sliced

• Salt and pepper, to taste

• 6 eggs

• 3 oz diced cured ham or prosciutto

The ultimate Spanish dish—serve with toothpicks as an appetizer or eat it for breakfast, lunch, or dinner!

Directions

• Heat half the oil in a large sauté pan. Cook half of the potatoes until tender and golden, turning often; season with salt and pepper.
• Fry the remaining half of the potatoes and season with salt and pepper.
• Put 4 tablespoons oil in pan and cook onions until soft, about 15 minutes.
• Sprinkle with salt and pepper. Combine onions and potatoes.
• In a large bowl, beat eggs and add to onion mixture.
• Heat pan with 3 tablespoons oil and pour in the eggs and potatoes. Add diced ham or prosciutto.
• Reduce heat to low and cook for about 8 to 10 minutes until golden brown on the bottom.
• Invert a platter over the pan and flip the omelet onto the plate.
• Add a tablespoon or two of oil to the pan and slide the omelet back into the pan. Cook until golden brown on the bottom.
• Slide out onto a serving platter. Cool a bit, then cut into wedges. Serve at room temperature.