Sandy's Spanish Omelet

 This tasty treat has been a staple at our tailgates, parties and now brunches since Sandy came into our lives. We thank her for it and gladly scarf it down every chance we get. Its super easy, delicious and my boys cant seem to get enough so I have a feeling Ill be making it for years to come.

6 eggs, beaten
6-7 yukon gold potatoes
½ onion, diced
2-3 C EVOO for pan frying
salt to taste

Peel and cut the potatoes into thin slices or chunks. Mix the potatoes, diced onions and salt in a large bowl. Heat EVOO in a large non stick frying pan. Pour potato and onion mixture into the pan and make sure the EVOO almost covers the mixture. Cook the potatoes until they are soft, stirring occasionally to make sure they do not burn. If you are unsure if the potatoes are done try to break one with your spatula. If it breaks easily they are cooked. Reserve 1-2 tbs of oil at the bottom of the pan. Remove potatoes with a slotted spoon and allow the oil to drain. Scramble eggs with a whisk and pour in the potato mixture. Stir the egg mixture and pour into the hot pan helping it to spread out evenly. Allow the egg to cook well around the edges until you can carefully scoop it up and check for a browning on the bottom. The inside of the mixture should still be runny. When the desired consistency has been reached take a large plate (larger than your pan) and place it on top of the pan, with one hand on the handle of the pan and the other on the plate, flip pan over and the omelet will fall onto the plate. Place pan back on the range, add a bit more oil to cover the bottom and slide the egg mixture, soft side down, into the pan. Use your spatula to shape the omelet back and cook for 3-4 more minutes. Turn the heat off and let the omelet stand for an additional 2 min in the pan then flip back onto the plate and serve.

This omelet tastes great hot or cold, it can be sliced like a pie or eaten in squares with tooth picks.

I linked this awesome recipe up with A Little Nosh for her Tastetastic Thursday