Potato, Onion and Red Pepper Omelet

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READY IN: 1hr 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak potato slices in several changes of cold water until water remains clear.
  • Char peppers over gas flame or under broiler, turning until skins blister and blacken. Place in plastic bag and let steam 10 minutes.
  • Rinse if necessary, pat dry, and peel off skins and remove seeds. Cut into 1 inch squares.
  • Heat 2 tablespoons olive oil in heavy large broiler proof slope-sided skillet over medium heat.
  • Add onions and saute until pale golden brown, stirring frequently, 10 to 15 minutes;transfer to plate.
  • Heat another 2 tablespoons olive oil in same skillet.
  • Drain potatoes and pat dry with paper towels.
  • Add to skillet, cover partially, and cook until tender and pale golden brown, turning frequently, about 20 minutes.
  • Transfer to plate with onions.
  • Wipe skillet clean. Heat remaining 4 tablespoons olive oil in skillet over medium heat.
  • Add peppers, onions, potatoes and parsley to skillet and cook just until heated through.
  • Pour eggs over, poking holes and tilting pan to allow eggs to run underneath and flow to edges to form crust; do not stir.
  • Shake pan, cover and cook until eggs are almost set, about 6 minutes; do not overcook.
  • Meanwhile, preheat broiler.
  • Uncover skillet and broil mixture 5 to 6 inches from source of heat until eggs are completely set and golden brown, 2 to 3 minutes.
  • Slide omelet onto flat platter; cool slightly.
  • Cut omelet into 8 wedges and serve warm.
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