1. In an 8 1/2-inch skillet, put the oil & place over medium-low heat. When oil is hot, add potatoes & cook for 15 minutes, stirring occasionally. 2. Add onion & cook another 20-30 minutes, or until the potatoes & onion are completely done & lightly golden. 3. Pour excess oil into a small bowl & set aside. 4. Put vegetables in a larger bowl, then pour the beaten eggs over the veggies, season to taste with salt & pepper & stir carefully to combine. 5. WIPE THE SKILLET CLEAN, then pour the reserved oil back into the skillet. Place over medium heat &, when oil is hot, pour the egg-&-vegetable mixture into it. 6. Shake the pan to spread this mixture evenly & cook for 7-10 minutes, or until the bottom is golden. 7. Carefully slide a spatula along the sides & underneath the omelet to make sure it is not sticking, then place a plate over the pan. Hold it tightly with one hand & turn the pan over with the other hand. Then slide the tortilla back into the pan & cook for another 3-5 minutes, or until the bottom is set but the inside still slightly moist. 8. Serve warm or at room temperature & enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
