Makes 8 servings
This dish uses a lot of eggs, but it makes for a great breakfast, lunch, or dinner, so they won’t go to waste. Halve the recipe, if you like, but use a smaller skillet. We normally serve this dish with an aioli, but you can use prepared mayonnaise (you might add a bit of water or vinegar to thin it a bit), spicy harissa sauce, hot sauce, or even salsa, if it’s what you have on hand.
Ingredients
- 3 lb Yukon gold or similar potatoes, peeled, and thinly sliced
- 1 yellow onion, thinly sliced
- 1/2 cup extra-virgin olive oil
- Salt, as needed
- Ground black pepper, as needed
- 16 eggs
Directions
- Preheat the oven to 375°F.
- In a large skillet over medium heat, covered with a lid, cook the potatoes and onions gently in 1/4 cup of the olive oil until fork-tender, 5 to 10 minutes. Stir occasionally without breaking the potatoes. Adjust seasoning with salt and pepper as needed. With a slotted spoon, remove the cooked potatoes and onions to a mixing bowl.
- In a large bowl, thoroughly beat the eggs and add salt as needed. Gently yet thoroughly combine the eggs with the cooked potato and onion mix without breaking the potato slices.
- Return the potato-egg mix to the skillet with the remaining olive oil and cook over moderate heat until the egg begins to solidify along the perimeter of the skillet, 2 to 3 minutes.
- Place the pan into the oven and cook gently until omelet is cooked through and slightly browned. If a large enough pan is not available, work in smaller batches.
- Slide the omelet out of the skillet and allow to rest for 5 minutes before cutting into wedges.
