Spanish Potato and Onion Omelet
Yield: 6 servings (2 wedges each).
3/4-1 cup olive oil
4 cups potatoes, peeled and cut into 1/8" slices
21/2 cups onions, thinly sliced
2 to 4 oz. diced cured ham or prosciutto
to taste, salt and pepper
Heat half the oil in a large sautÈ pan. Cook half the potatoes unti