Potato, Onion and Red Pepper Omelet Recipe
This is a hearty Spanish-style omelet that is finished under the broiler and cut into wedges to serve. Originally from an October 1983 issue of Bon A
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Ingredients
- 3 -4 large potatoes, peeled and thinly sliced (about 4 cups)
- 6 large red bell peppers
- 8 tablespoons olive oil
- 2 large onions, peeled and thinly sliced
- 1/4 cup flat leaf parsley, minced
- 10 eggs, beaten to blend with
- 1 teaspoon salt
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