Food Experiement

A few weeks or months ago, I tried a new recipe. It didn't work because of the pan I used. I tried it again this past week, in a new pan my amazing husband got for me! This time, it worked and was amazingly yummy.

Spanish Omelette from Spain Recipes

Ingredients

~1/2 pint of olive oil (The first time I tried it with less, and it didn't work, so this time I used the correct amount, but of vegetable oil, and saved what was left for oven fried chicken this week. I know using a pint of oil sounds terribly unhealthy, and it probably is, so don't use it every day, right?)
~5 medium (40 oz each) baking potatoes, peeled, sliced and lightly sprinkled with salt
~1/2 yellow onion, chopped (I used a Vidalia Onion, which added a sweet flavor to the potatoes)
~3 cloves garlic, minced
~5 eggs
~Salt

Preparation

Heat the olive oil in a 9-inch skillet and add the potato slices carefully, because the salt will make the oil splatter. Try to keep the potato slices separated so they will not stick together. Cook, turning occasionally, over medium heat for 5 minutes. Add the onions and garlic and cook until the potatoes are tender. Drain into a colander, leaving about 3 tablespoons of oil in the skillet.

Meanwhile, in a large bowl, whisk the eggs with a pinch of salt. Add the potatoes, and stir to coat with the egg. Add the egg-coated potatoes to the very hot oil in the skillet, spreading them evenly to completely cover the base of the skillet. Lower the heat to medium and continue to cook, shaking the pan frequently, until mixture is half set.

Use a plate to cover the skillet and invert the omelette away from the hand holding the plate (so as not to burn your hand with any escaping oil). Add 1 tablespoon oil to the pan and slide the omelette back into the skillet on its uncooked side. Cook until completely set. Allow the omelette to cool, and then cut it into wedges. Season it with salt and sprinkle with lemon juice to taste (optional).

Serve warm or at room temperature.

****
We added tomatoes and lemon juice to the omelette, once it was on our plates. But I read that you could also add all sorts of other things like broccoli, mushrooms, sausage, salsa, etc. To complete the meal, I served a spinach salad and grapefruit. I think next time I might add some spices for extra flavor, like garlic, or parsley, or saffron...