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 ...
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