This version comes from One Potato Two Potato, hopefully a book with a few things to know about the tuber. Instead of deep-frying the potatoes, it layers them in a baking dish with some onions. It’s not quite the same but still delicious. This recipe takes a good hour, and requires some serious plate flipping skills, but the ingredients are surprisingly few and the end result worth it. The fiancée and I had a dinner out of this—and a few more breakfasts. Not bad for a few eggs and potatoes.
- 6 tablespoons olive
- 1 pound russet potatoes, peeled and sliced
- 1 small onion, sliced thinly
- 5 eggs
Preheat the oven to 350. Pour a tiny bit of the oil into a baking dish. Place one layer of the sliced potatoes down and then sprinkle with some salt. The layer some of the onion on top. Continue the stacking process, until you’ve used about 3 tablespoons of the olive oil and all of the potatoes and onions.
Bake for 30 minutes. Flip, and then cook for another 15 minutes.
Crack the eggs into a very large bowl and add a pinch of salt. Beat lightly. Then toss in the egg mixture and stir until combined.
Pour two tablespoons of the olive oil into a non-stick skillet over medium-high heat. When it’s nice and hot, and almost smoking, dump the egg and potato mixture in. Cook, shaking the pan to make sure nothing sticks to the bottom, for 5 minutes.
Now comes the fun part. Place an inverted plate atop the skillet and, very carefully, flip omelet onto the plate. The cooked side should be facing up. Pour the remaining tablespoon of oil into the skillet, and slide the egg and potato mixture on. Cook for 4 to 5 minutes.
Remove the Spanish omelet and let rest for 5 minutes or so. Then slice up like a pizza and serve.