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
6 eggs
to taste, salt and pepper
Heat half the oil in a large sautÈ pan. Cook half the potatoes until tender and golden, turning often. Season with salt and pepper. Fry the remaining half and season. Put 4 Tbsp. oil in pan and cook onions until soft, about 15 minutes. Sprinkle with salt and pepper, to taste. Combine onions and potatoes.
In a large bowl, beat eggs and add to potato mixture. Heat pan with 3 Tbsp. oil and potato mixture. Reduce heat to low and cook for about 8 to 10 minutes, until golden brown on the bottom. Invert a platter over the pan and flip the omelet onto the plate. Add 1 or 2 Tbsp. of oil to pan and slide omelet back into the pan. Cook until golden brown on the bottom. Slide out onto a serving platter. Cool a bit, then cut into wedges. Serve at room temperature.