- 1/2 pint of olive oil
- 5 medium potatoes, peeled, sliced and lightly sprinkled with salt (I like Yukon Gold although in Europe you have many more potato choices)
- 1/2 yellow onion, chopped (in fact I would use a Vidalia if in season)
- 3 cloves garlic, minced
- 5 eggs
Meanwhile, in a large bowl, whisk the eggs with a pinch of salt. Add the potatoes, and stir to coat with the egg. Add the egg-coated potatoes to the very hot oil in the skillet, spreading them evenly to completely cover the base of the skillet. Lower the heat to medium and continue to cook, shaking the pan frequently, until mixture is half set.
Use a plate to cover the skillet and invert the omelette away from the hand holding the plate (so as not to burn your hand with any escaping oil). Add 1 tablespoon oil to the pan and slide the omelette back into the skillet on its uncooked side. Cook until completely set. Allow the omelette to cool, and then cut it into wedges. Season it with salt and sprinkle with lemon juice to taste (optional).
Serve warm or at room temperature.Have a great day.