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. Drain potatoes. Add potatoes to beaten eggs. Heat 2 Tbsp. oil in large skillet. Add ...
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