I first had this dish in
, where it is one of the most commonly served dishes. Easy to make, it is always a hit at our house, as witnessed by the fact that a minute after these pictures were taken, my husband had devoured nearly the whole thing. I had to fight him for a slice! Spain as a little girl
The dish serves 5-6 people, so it is a great for a brunch or a light lunch with a few friends. I serve it with a crisp green salad tossed in a light vinaigrette dressing.
Serves: 5-6 people
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
2 medium idaho potatoes, peeled and sliced
1 whole yellow onion, chopped
1 tablespoon of chopped parsley
1 teaspoon herbes de
7 large eggs
2-3 cups of butter for pan frying
Salt & Pepper
- Peel the potatoes. Cut the peeled potatoes into approximately 1/8" thick slices. Place the potato slices into cold salted water, bring to a boil. Cook for 5-7 minutes until the potato begins to break into two pieces when poked with a fork. Drain with a colander and set aside.
- Peel and chop the onion into medium size pieces. Place onions into a medium size frying pan on medium heat with a pad of butter and sauté until lightly brown. Turn heat to low. Add the potato slices, covering the bottom layer of the frying pan.
- On a chopping board, chop the parsley.
- In a bowl, crack the seven eggs in a large mixing bowl, beat by hand until well blended. Add the parsley, Herbs de Provence, two pinches of salt and three turns of the pepper mill.
- Turn the oven broiler on low broil.
- Pour the egg mixture over the potatoes in the frying pan on the stove and make sure it spreads out evenly.
- On medium heat, cook the bottom side of the omelet. Allow the egg to cook around the edges of the pan. When you can lift up one side of the omelet and see that it is browned, place the saucepan under the broiler and allow the top to brown. Watch carefully.
- Remove from the oven. Place a large plate over the saucepan and flip the omelet upside down. So the side that was on the bottom is now the top.
- Slice it into 6-8 pieces like a cake. Serve with a fresh green salad.