You may have seen this recipe as it was in the Costco magazine. I was telling my friend that I made potato pie and when I said the actual name she said she had seen it. It was good. I will do it again. When I first saw the recipe I hadn’t read the amount of oil. When I went to make it I decided I was not going to use that much. I used less, but still it was too much, in my opinion. I don’t need the potatoes soaking in oil. It says to use a slotted spoon to remove them from the pan . . . I did that plus I set them on a paper towel to drain a bit before I put them in the eggs. I also used garlic salt, of course.
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Potato Omelette
6 medium gold potatoes
1 large onion
1 1/2 cups olive oil
Garlic salt
10 eggs
Peel the potatoes then slice them into 1/8 inch rounds, then quarter the rounds. (After peeling the onion) cut the onion into 1/8 inch rounds, then cut the slices in half.
In a large skillet heat the oil, then cook the potatoes until tender, turning them as necessary, then add the onions. As they are cooking sprinkle with garlic salt.
In a large bowl (large enough to hold all ten eggs AND the potatoes) beat the eggs adding salt as desired. Then using a slotted spoon add the potatoes. If you want, you can do as I did and let the potatoes drain a bit on a paper towel. Mix the potatoes in with the eggs and let sit 3 to 4 minutes.
In an 8 inch nonstick skillet heat about 1 tbsp. oil (I used the potato oil) over medium heat. Coat the pan with the oil then pour half of the potato mixture in the pan and cook until the edges are done. Then place a plate – bigger than the pan if you have it – over the pan and flip the egg-potatoes onto the plate then slide it back into the pan to cook the uncooked side. Do the same with the remaining egg potato mixture.
Serve in slices.
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The recipe said it serves 10. Personally when I eat eggs . . . especially if it is my meal, I eat more than one egg. This was two meals for us.
Next time I make it I will use WAAAAAAAAAAAAAAAAAAY less oil to cook the potatoes (WAY LESS!!) and I will use half the ingredients making one “Tortilla Espanola” instead of two. It was really good though. I do think the oil soaked potatoes helped make it really rich and filling.
And I was so intent on making the darn thing I didn’t take pictures along the way . . . so what else it knew.
I think this can be served with anything you eat eggs with. You could top it with salsa and/or sour cream and/or guacamole and/or cheese. You could throw some greens on top of it or even meat. It is eggs and potatoes so it is VERY versatile.
Looking forward to making it again.
What do you think?
Terre Pruitt's Blog 