You may also like
Ingredients
- 1/3 cup canola oil
- 2 Idaho potatoes (1 pound), peeled and cut into 1-inch dice
- 1 small onion, coarsely chopped
- Salt and freshly ground pepper
- 14 large eggs
- 2 tablespoons coarsely chopped parsley
Method
- Preheat the oven to 500.
- Warm 1/4 cup of the oil in a 12-inch nonstick ovenproof skillet over moderately high heat.
- Add the potatoes, cover and cook over low heat until browned on the bottom and tender, about 15 minutes.
- Add the onion, season with salt and pepper and cook, stirring, until the onion is softened but not browned, about 3 minutes.
- Increase the heat to moderate and drizzle the remaining 1 tablespoon of oil around the edge of the skillet.
- In a large bowl, whisk the eggs with a large pinch of salt and a small pinch of pepper.
- Pour the eggs into the skillet.
- As the eggs cook, use a spatula to draw them into the center, allowing the runny egg to fill the bottom of the skillet.
- Continue cooking and drawing the cooked egg into the center until the eggs are almost set, about 4 minutes.
- Transfer the skillet to the oven and bake the omelet for 5 minutes, or until just firm and lightly browned on top.
- Slide the omelet onto a cutting board and let cool to room temperature.
- Sprinkle the parsley over the omelet, cut into 6 wedges and serve.
