There is something insidious about a five ingredient dish that causes you to entertain fantasies about hiding out somewhere and devouring the whole thing by yourself. I’m just saying.
I brought this as an appetizer to a potluck over the weekend where I added a sprinkle of crispy sautéed leeks on top of the finished omelet. In the future, I might add mushrooms, pepper or maybe a nice lemony aioli on the side. Today, I served it with a healthy sliver of nova lox and ate it for breakfast.
Because the end result should be a creamy confluence of egg, onion and potato, pay attention to what you’re dong when you make this. Don’t let the potatoes brown, as stiff potatoes will ruin the texture of the dish. Also, when it comes time to flip, be sure to have a plate on hand that is slightly larger in diameter than the pan you’re cooking the omelet in.
Spanish Potato Omelet
1/2 cup olive oil
5 large potatoes, sliced very thin
1 onion, sliced thin
5 eggs, lightly beaten in a large bowl
salt and pepper to taste
chopped parsley (optional)
Heat 1/4 cup of the olive oil in a 10 inch skillet over medium heat. Cover the bottom of the skillet with a layer of potatoes. Add a layer of onion. Drizzle some of the remaining olive oil and add salt and pepper to taste. Add another layer of potato, a layer of onion, and then drizzle with the remaining oil. Salt and pepper to taste.
Turning once or twice, cook the potato mixture over medium heat until tender. Taste or prick with a fork to see if they’re tender. Don’t let the potatoes brown.
When the potatoes are cooked, drain the mixture in a colander and reserve the olive oil. Cool the potato mixture for about 10 minutes then add the mixture to the eggs. Allow the potato-egg mixture to rest for 10 minutes.
Add 2 tablespoons of the reserved oil back into the pan and heat it until very hot. Add the potato-egg mixture to the pan. Quickly and carefully spread the mixture evenly throughout the pan. Lower the heat to medium. Shake the pan periodically to prevent sticking. Cook for about 6 minutes.
When the mixtures begins to brown, loosen the sides of the omelet with a spatula. Place a plate that is a little larger than the skillet over the skillet. Take the skillet off the stove and flip the omelet onto the plate.
Add 1 tablespoon oil into the skillet. Add the omelet, cooked side up, back to the skillet and cook for another 5 minutes.
Transfer the omelet to a plate and garnish with parsley. The omelet can be served hot or at room temperature. Serves 8 as an appetizer.