I gave it a test run tonight, and even though I didn’t have all the precise ingredients (I had red potatoes and red onions in the house), this turned out so well. Totally making it for a brunch party next weekend. Use good olive oil; you can really taste the flavor.
1.5 pounds potatoes, preferably Yukon gold
1 yellow onion, halved and sliced
6 tbsp olive oil, plus 1 tsp
salt and pepper
Peel your potatoes, quarter them and slice them. In a bowl, combine potatoes, onion and 4 tbsp oil. Season with about 1/2 tbsp salt and pepper.
Heat 2 tbsp oil in pan on medium high heat. When really hot, reduce to medium low. Add potato/onion mixture and cook about 28 minutes, stirring every five or so minutes with a spatula. Make sure the potato is cooked through.
Beat eggs lightly in a big bowl. Combine hot potato mixture with eggs. Heat up pan again and add tsp oil to pan.
Add egg/potato mixture back to pan. Cook about two minutes, covered, shaking. With a spatula, loosen omelet from pan.
Slide omelet onto a big plate. Cover with another big plate and flip. Slide back into pan and cook another 2-3 minutes.
Remove from pan. Allow to sit for 15 minutes. Slice and serve.
WW Points: 8 per slice (8 servings).