Spanish Potato Omelet

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   1. 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.

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   2. Bake for 30 minutes. Flip, and then cook for another 15 minutes.

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   3. 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.

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   4. 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.

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   5. 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.

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   6. Remove the Spanish omelet and let rest for 5 minutes or so. Then slice up like a pizza and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.