(adapted from Bon Appetit)
I am not an egg eater, much to the horror of those around me. I do make an exception, however, for this tortilla or frittata chock-full of onions and potatoes. For those who observe, this is a good Lenten meal paired with a garlicky green salad.
4 tablespoons olive oil
1 pound red potatoes, thinly sliced
1 medium onion, thinly sliced
4 eggs
fresh parsley, chopped
salt and pepper
Heat 3 tablespoons of oil in heavy medium non-stick skillet over medium-low heat. Layer potatoes and onion in skillet, seasoning each layer with salt and pepper. Cover and cook until vegetables are tender, turning once, about 15 minutes. Cool 5 minutes.
Beat eggs to blend in medium bowl. Add potato mixture and mix well. Heat same skillet over medium-low heat. Add remaining 1 tablespoon oil. Pour egg mixture into skillet. Cook until bottom is just golden and top is still unset, occasionally lifting edges of omelet with spatula and tilting pan to let uncooked egg run underneath, about 5 minutes. Loosen eggs and slide onto large plate. Invert plate, returning eggs cooked side up to skillet, and cook until eggs are fully set, about 3 minutes longer. Cut tortilla into wedges. Garnish with chopped parsley and serve. Serves 2 as a main dish.
