Category: potatoes omelette

Easy! Versatile! Can be served hot or cold. Can be an appetizer cut into small pieces, a sandwich filling, or enjoyed plain. Can go for hours without refrigeration. Perfect for Passover; pretty enough for any other holiday. This is my go-to dish for potlucks, and I bring it by request to all family events. Directions for both the traditional and modified (easier) methods are below. Both are equally delicious.

Servings: Flexible – ALWAYS keep the 2 eggs per potato ratio straight, and you can make as much as will fit in your pan.

Prep time: 30-45 minutes

1.Place potatoes and onions in skillet. Pour olive oil over them and toss to coat. Add more oil if necessary to ensure that they’re well-coated.
2.Sauté over medium-high heat until potatoes begin to brown. Add more oil as needed, but be sparing.
3.Meanwhile, beat the eggs together into a large bowl. Stir in salt to taste. If using green pepper or other add-ins, add to eggs.

Traditional Finish:
4.When potatoes are beginning to brown, remove from heat. Stir potato mixture into egg mixture. Mix until well combined.
5.Warm skillet over medium-high burner. Add a bit of oil if pan is dry.
6.Add mixture to pan. Run spatula around edges and under tortilla and slap pan against burner to avoid sticking.
7.When bottom part of tortilla starts to solidify and become slightly golden, here comes the only challenge:
8.Remove skillet from heat. Place plate over mouth of skillet, and turn entire tortilla out onto the plate.
9.Place skillet back on burner (add oil if necessary to avoid sticking), and slide tortilla back into the pan to cook the other side.
10.Again, run spatula around edges to avoid sticking. When bottom is browned and solid, turn tortilla out on a plate. Serve hot or cold.

Oven Finish:
4.When potatoes are beginning to brown, add egg mixture directly into pan and stir until just combined.
5.Run spatula around edges and under tortilla and slap pan against burner to avoid sticking.
6.When bottom of tortilla starts to solidify, transfer pan to preheated 400-degree oven.
7.Bake for 12-15 minutes or until center is solid. If necessary, finish by running under the broiler for a few minutes, but check often and be careful not to burn!

Easy! Versatile! Can be served hot or cold. Can be an appetizer cut into small pieces, a sandwich filling, or enjoyed plain. Can go for hours without refrigeration. Perfect for Passover; pretty enough for any other holiday. This is my go-to dish for potlucks, and I bring it by request to all family events. Directions for both the traditional and modified (easier) methods are below. Both are equally delicious.

Servings: Flexible – ALWAYS keep the 2 eggs per potato ratio straight, and you can make as much as will fit in your pan.

Prep time: 30-45 minutes

1.Place potatoes and onions in skillet. Pour olive oil over them and toss to coat. Add more oil if necessary to ensure that they’re well-coated.
2.Sauté over medium-high heat until potatoes begin to brown. Add more oil as needed, but be sparing.
3.Meanwhile, beat the eggs together into a large bowl. Stir in salt to taste. If using green pepper or other add-ins, add to eggs.

Traditional Finish:
4.When potatoes are beginning to brown, remove from heat. Stir potato mixture into egg mixture. Mix until well combined.
5.Warm skillet over medium-high burner. Add a bit of oil if pan is dry.
6.Add mixture to pan. Run spatula around edges and under tortilla and slap pan against burner to avoid sticking.
7.When bottom part of tortilla starts to solidify and become slightly golden, here comes the only challenge:
8.Remove skillet from heat. Place plate over mouth of skillet, and turn entire tortilla out onto the plate.
9.Place skillet back on burner (add oil if necessary to avoid sticking), and slide tortilla back into the pan to cook the other side.
10.Again, run spatula around edges to avoid sticking. When bottom is browned and solid, turn tortilla out on a plate. Serve hot or cold.

Oven Finish:
4.When potatoes are beginning to brown, add egg mixture directly into pan and stir until just combined.
5.Run spatula around edges and under tortilla and slap pan against burner to avoid sticking.
6.When bottom of tortilla starts to solidify, transfer pan to preheated 400-degree oven.
7.Bake for 12-15 minutes or until center is solid. If necessary, finish by running under the broiler for a few minutes, but check often and be careful not to burn!