Potato Omelette With Caramelized Onion
- 6 medium yellow potatoes, peeled and diced
- 1 large yellow onion, peeled and sliced
- 4 to 5 tbsp olive oil
- 6 large eggs
- 2-3 tbsp finely chopped fresh flat-leaf parsley
- Sea salt
- Freshly ground black pepper
Place the potatoes in a large saucepan, cover with cold water, a little salt, and bring it to a boil. Let it boil for about 6 minutes, then drain and set aside.
Meanwhile, heat a cast iron or non-stick pan over medium high. Sauté the onion with some olive oil, salt, and pepper until caramelized. Remove and set aside.
Beat the eggs with salt and pepper.
Add the oil, cooked potatoes and parsley in the pan, and give it a quick stir. Then pour in the beaten eggs and scattered the caramelized onion. Cover the pan with a lid, and cook the tortilla on a low-medium heat for about 15 to 20 minutes, or until the eggs are just set. Slide the tortilla on a serving plate or serve directly from the pan.