| How To Cook: |
|
|
1. In a heavy 10- to 12-inch skillet, heat 1 cup of olive oil over high heat until hot but not smoking. Add the potatoes, sprinkle them with 1 teaspoon of the salt and turn them about in the pan to coat them well with oil.
|
2. Continue cooking, turning occasionally, until the potatoes brown lightly; then add the onions, reduce the heat to moderate and cook for about 10 minutes, stirring every now and then until the potatoes and onions are tender.
|
3. Transfer the entire contents of the skillet to a large sieve or colander and drain the potatoes and onions of all their excess oil.
|
4. With a whisk or a rotary or electric beater, beat the eggs and the remaining 1 teaspoon of salt until frothy. Gently stir in the potatoes and onions.
|
5. Heat the remaining 3 tablespoons of oil in a heavy 8-inch skillet until a light haze forms above it. Pour in the omelet mixture, spread it out with a spatula and cook over moderate heat for 2 minutes. Shake the pan periodically to keep the eggs from sticking.
|
6. When the omelet is firm but not dry, cover the skillet with a flat plate and, grasping the plate and skillet firmly together, invert them and turn the omelet out in the plate. Then carefully slide the omelet back into the pan. Cook for 3 minutes longer to brown the underside, and serve at once.
|
|
NOTE:
|
|
If you like, you may add previously fried chopped "chorizo" or other sausage to the omelet along with the potatoes.
|
| |
