Sunday, January 5, 2014
This recipe was in the Worcester Sunday Telegram!
I decided to give it a try with some modifications.
My grandmother used to make a variation of this recipe minus the tomato pepper salad.
4 medium Yukon Gold potatoes
1 white onion diced
1-3/4 teaspoons kosher salt
3/4 teaspoon black pepper
(The next items are for the Tomato Pepper Salad/Salsa.)
Do this prep while the potatoes are cooking.
3/4 cup halved cherry or grape tomatoes
1/3 cup diced red or yellow bell pepper
1/4 cup sliced scallions, white and green parts
1 garlic clove, minced
Yield 4 Servings
Halve potatoes lengthwise and thinly slice.
Put a generous amount of olive oil in a non-stick skillet.
Arrange potatoes in the skillet and cook for 10 - 15 minutes until tender.
Sprinkle with salt and pepper add onions on top and cook 10 minutes more.
Meanwhile, whisk eggs and season with salt and pepper.
Pour eggs on top of potatoes making sure eggs reach all of the pan.
Using medium heat, slowly cook until eggs set all the while freeing up sides
with a spatula. Next, put in a 375 degree oven for a few minutes until eggs set on top.
Using the spatula, free up sides and underneath. The goal is to slide the omelet onto a plate.
Take the last 4 ingredients and put them in a bowl. Pour about 2 tablespoons of olive oil into the
salsa-like mixture. This will be the garnish for the top. See photo.