Makes one omelet, which can serve approximately 5 people
Ingredients:
6 Eggs
2 Large Potatoes (Washed)
Large Onion
Fresh Cilantro
White Wine Vinegar
Honey
Water
Salt
Pepper
Directions:
First you need to prepare the onions and the potatoes.
For the potatoes, you can leave the skin on. Slice the potatoes into
¼ inch slices. Next, season them liberally with salt and pepper.
Then, place them in a skillet over medium heat with about 2-3 Tb of
olive oil. Allow the potatoes to fry until they are soft. I would
suggest that you keep the temperature on a low enough level that the
potatoes cook through and soften, but do not brown. Once all of the
potatoes are cooked, retain the oil and place the potatoes off to the
side.
For the onions, cut them into thin, inch-long, strings. Fry them in a
skillet with about a Tb of olive oil. As the onions get to be
translucent, add about a ¼ cup of water, with 2 Tb of vinegar, 2 Ts of
Honey, and a pinch of salt. Constantly stir the onions, and allow the
liquid to cook off. The vinegar and honey will infuse a little bit of
sweet and sour flavor which will compliment the rich nature of the
omelet. Once the liquid is cooked off, place the onions off to the
side.
Now you are ready to assemble your omelet.
You need a 10 inch frying pan, lightly greased.
In the pan, assemble the potatoes, onions and cilantro in a "lasagna"
fashion. Cover the bottom of the pan with potato slices, then some
onions (appx 1/3 of your total onions) evenly spread and lastly, some
cilantro. Continue this process until you have used up all of your
potato and onion. You should be able to create 3 solid layers of
potato, onion and cilantro.
Now, take your 6 eggs and beat them in a mixing bowl. Then, pour the
eggs over the layers in the frying pan.
The omelet is now ready to be cooked. Place it on the stove over
medium heat and allow the eggs to cook through. This will take a long
time as there is a lot of egg to cook.
When the omelet has mostly cooked through, you need to flip the omelet
to allow the omelet to cook through. This is not an easy process.
The best way to do this is to place a large plate on the top of the
frying pan and flip the pan over, thus flipping the omelet over onto
the plate. Then, gently, slide the omelet back on to the skillet.
Allow the omelet to cook for a few minutes and then you are ready to eat.
This dish can be served hot or cold.
Ingredients:
6 Eggs
2 Large Potatoes (Washed)
Large Onion
Fresh Cilantro
White Wine Vinegar
Honey
Water
Salt
Pepper
Directions:
First you need to prepare the onions and the potatoes.
For the potatoes, you can leave the skin on. Slice the potatoes into
¼ inch slices. Next, season them liberally with salt and pepper.
Then, place them in a skillet over medium heat with about 2-3 Tb of
olive oil. Allow the potatoes to fry until they are soft. I would
suggest that you keep the temperature on a low enough level that the
potatoes cook through and soften, but do not brown. Once all of the
potatoes are cooked, retain the oil and place the potatoes off to the
side.
For the onions, cut them into thin, inch-long, strings. Fry them in a
skillet with about a Tb of olive oil. As the onions get to be
translucent, add about a ¼ cup of water, with 2 Tb of vinegar, 2 Ts of
Honey, and a pinch of salt. Constantly stir the onions, and allow the
liquid to cook off. The vinegar and honey will infuse a little bit of
sweet and sour flavor which will compliment the rich nature of the
omelet. Once the liquid is cooked off, place the onions off to the
side.
Now you are ready to assemble your omelet.
You need a 10 inch frying pan, lightly greased.
In the pan, assemble the potatoes, onions and cilantro in a "lasagna"
fashion. Cover the bottom of the pan with potato slices, then some
onions (appx 1/3 of your total onions) evenly spread and lastly, some
cilantro. Continue this process until you have used up all of your
potato and onion. You should be able to create 3 solid layers of
potato, onion and cilantro.
Now, take your 6 eggs and beat them in a mixing bowl. Then, pour the
eggs over the layers in the frying pan.
The omelet is now ready to be cooked. Place it on the stove over
medium heat and allow the eggs to cook through. This will take a long
time as there is a lot of egg to cook.
When the omelet has mostly cooked through, you need to flip the omelet
to allow the omelet to cook through. This is not an easy process.
The best way to do this is to place a large plate on the top of the
frying pan and flip the pan over, thus flipping the omelet over onto
the plate. Then, gently, slide the omelet back on to the skillet.
Allow the omelet to cook for a few minutes and then you are ready to eat.
This dish can be served hot or cold.
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