Saute the onions in the olive oil in a 10 inch nonstick skillet over low heat for 12 minutes or until translucent. Add the potatoes. Cook for 20 minutes or unitl tender. Remove the onions and potatoes to a colander using a slotted spoon, reserving 1/2 cup of the oil in the skillet. Season the beaten eggs in a bowl with the parsley, salt and pepper. Fold in the potato mixture gently. Add to teh heated reserved oil in the skillet, carefully pushing the mixture down to flatten. reduce the heat to low. Cook 12-15 minutes or until the bottom is golden brown and set. The omelet should be firm to the touch. Invert a plate over the skillet and carefully tip the omelet onto the plate. Slide the omelet carefully back into the skillet. Cook for 8-10 minutes or until set. Invert onto a large serving plate. Cut into wedges.
Originally Submitted
10/20/2012
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