Core Spanish Omelette

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 3 medium baking potatoes, uncooked
• 3 large eggs
• 3 egg whites
• 2 garlic cloves, finely chopped
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 1/2 tablespoons canola oil
• 1 medium onion, chopped

Recipe

• 1 peel or thoroughly scrub potatoes and slice very thin (food processor does a good job).
• 2 bring a large saucepan of water to a boil.
• 3 add potatoes and boil about 5 minutes or until partially cooked.
• 4 drain and set aside.
• 5 in a large bowl, whisk eggs, egg whites, garlic, salt and pepper together.
• 6 set mixture aside.
• 7 in a 10" frying pan, heat oil over medium-high heat.
• 8 add onions and sliced potatoes.
• 9 cook, stirring continuously for about 5 minutes, until golden brown.
• 10 add potato mixture to egg mixture and mix well.
• 11 reheat frying pan over low-medium heat.
• 12 add potato-egg mixture and cook for 2 minutes.
• 13 flip mixture over and cook on other side for about 2 minutes until the eggs are set.
• 14 (to make flipping easier you can slide them onto a plate and then turn the plate over above the pan.).
• 15 cut into 6 wedges and serve.