Our Ohio Recipe: Spanish Potato & Onion Omelet
This dish is perfect on its own. However some greens dressed with lemon and olive oil are a nice addition, as is a small dollop of sour cream.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ofbf.org.
Ingredients
- 8 large eggs
- Kosher salt, to taste
- 2 cups extra-virgin olive oil (see notes)
- 1 1/2 pounds Yukon Gold potatoes, peeled, halved, and thinly sliced crosswise
- 3/4 pound yellow onions, thinly sliced
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