Ingredients
- 1/2 cup vegetable oil
- 4 taters, thinly sliced
- 1 white-colored onion, chopped
- 4 eggs, scrambled inside a large bowl
- 1/4 teaspoon salt
- two to three tablespoons extra-virgin essential olive oil
Directions
Inside a large skillet over medium-high temperature, add some vegetable oil before the pan is filled midway. When the oil is hot, add some potato slices and onion, ensuring they're well-taught in oil increase the oil if required. Prepare for 25 minutes before the taters and onions are soft. Drain the oil and mix the potato mixture using the eggs. Add some salt and blend well.
Inside a 10-inch by 2 1/2 inch deep nonstick skillet, add some essential olive oil as well as heat over medium-high temperature. Pour within the potato, egg, and onion mixture. Lower heat to medium-low and prepare for four to five minutes, until the foot of the omelet is extremely light brown. Utilizing a flat ceramic plate, cover the fry pan and switch the omelet over to the plate. Immediately slip the uncooked side into the pan. Prepare for an additional four to five minutes, until sleep issues is an extremely light brown.
Take away the omelet in the pan to some plate and reduce 4 wedges.
Professional Recipe. This recipe was supplied by a chef, restaurant or culinary professional and constitutes a great quantity. The Meals Network Kitchens chefs haven't tested this recipe within the proportions indicated and for that reason cannot make any representation regarding the results.