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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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To keep warm, add to a 200°F oven. You may used canned diced tomatoes instead of fresh to avoid peeling. Ingredients:
1/2 cup olive oil |
1 cup potato, peeled and thinly sliced |
2 tablespoons olive oil |
1/2 cup onion, thinly sliced |
1/2 cup green bell pepper, julienned |
1 garlic clove, minced |
1/3 cup tomato, chopped, peeled, seeded, and drained |
salt |
black pepper |
8 large eggs |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
4 tablespoons unsalted butter |
Directions:
1. In an 8 -10 skillet heat olive oil over medium-high heat.
2. Add potatoes and cook, turning them constantly until well coated with the oil. Reduce heat and turn the occasionally about 20 minutes.
3. Meanwhile, in a large, heavy skillet, heat 2 tablespoons olive oil.
4. Ad and cook the onion and bell pepper about 5 minutes.
5. Add garlic clove, tomato, salt, and black pepper. Continue to cook about 15 minutes. Add the potatoes to the onion mixture.
6. Prepare the omelets by beating 2 large eggs with salt and black pepper. Melt 1 tablespoon unsalted butter in the pan.
7. Tilt the skillet to coat the pan. When the butter is hot, pour in 2 eggs. Agitate the pan forward and backward with your non-dominant hand. Use a fork to swirl the eggs in a circular motion.
8. Fill the omelet with 2 tablespoons filling and fold in thirds. Top with 2 more tablespoons filling.
9. Repeat for remaining three omelets.
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