Prep Time: 10 minutes 

Cook Time: 30 minutes 

Serves: 6 

Ingredients  

1 pound potatoes (Yukon Gold recommended) 

1 medium onion (yellow recommended) 

3 tablespoons olive oil  

6 eggs  

Dash of Kosher salt  

Instructions 

  1. Peel the potatoes and cut them in half. Place the potatoes cut- side down and thinly slice.* 
  1. Peel the onion. Cut it in half and thinly slice.  
  1. Heat 2 tablespoons of the olive oil in a non-stick frying pan over medium heat. Add the potato and onion slices, reduce the heat to low and cover. Cook for 20– to 30 minutes, or until the potato slices ahave re cooked through, giving them a gentle stir every 10 minutes.  
  1. Crack the eggs into a large mixing bowl, season with Kosher salt and whisk. Once the potatoes and onions have finished cooking, add them to the eggs. 
  1. Add the remaining tablespoon of oil to the same pan and add the egg mixture. Cook over medium heat for around 3 minutes, or until the bottom of the omelette is slightly golden, set and coming away from the sides. The top will still be a bit wet.  
  1. Carefully place a large plate over the top of the pan, then flip the pan and the plate together. If the bottom is properly cooked, then the tortilla should end up on the plate in one piece, ( with a bit of runny egg leaking out).  
  1. Return the pan to the heat and slide the tortilla back into the pan to cook the second side. Cook for 2– to 3 minutes, or until the bottom is also slightly golden.  
  1. Cut into (roughly 6) wedges. S, serve hot or cold, and enjoy!**  

*Thinly slice your potatoes with a knife. If you choose to use a mandoline, be mindful that slices which are too thin can stick together and won’t cook properly.  

**Refrigerate the omelette in an airtight container for up to three days. Serve chilled, bring to room temperature or gently reheat.  

Nutrition Information 

Serving: 1 wedge, Calories: 180kcal, Carbohydrates: 12g, Protein: 8g, Fat: 11g, Sodium: 72mg, Fiber: 2g, Sugar: 1g 

Recipe adapted from: healthylittlefoodies.com