Spanish Omelet

Ingredients

• 5-6 Potatoes
• 6-7 Large FARMHOUSE EGGS®
• Half an Onion
• Green Onions chopped to taste
• 1 cup Olive Oil
• Salt and Pepper to taste or Cajun spice instead, no more than 2 tsps.
• Add 1 cup of olive oil and bring to a boil.
• Fry until the potato starts to get crispy on the edges and either breaks apart easily or can be pierced easily by a fork.
• Turn off the heat and remove any excess oil leaving about 1 or two tbsp. in the pan with the potatoes and onions.
• Check the bottom of the omelet again for crispy doneness and then slide it onto a serving dish. Let chill in the fridge if you desire it cold (which is traditional) or eat it hot.
• You can also save it for later, it makes a great picnic snack and keeps for at least a week in the fridge. Enjoy!