Spanish omelet

Spanish Omelet/Tortilla de Patatas

From: Executive chef Dario Lagoa, Café Iberico, Chicago. Yield: 1 omelet.

4 large Idaho potatoes, peeled
and sliced
1 large onion, diced
6 large eggs
½ cup olive oil
to taste, salt

Heat the oil in a skillet. Add sliced potatoes and diced onions. Cook slowly on medium flame. Turn occasionally until potatoes are tender.

Beat eggs in a large bowl with a fork. Salt to taste. Dra

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