Spanish Omelette
Nice hearty meal to hold you through Sunday church.
INGREDIENTS:
3 cups potatoes, peeled and finely chopped
1 medium onion, chopped
3/4 tsp salt
1/4 tsp crushed red pepper
2 tbs vegetable Oil
6 large eggs, beaten
1/3 cup milk
1/2 tsp salt
1/8 tsp pepper
DIRECTIONS:
1. Combine potatoes, onion, 3/4 tsp salt and crushed red pepper. Heat oil in 10-inch cast iron skillet.
2. Add potato mixture to skillet, cover and cook over medium heat until tender (approx. 12-15 minutes).
3. Stir occasionally. In a bowl, combine eggs, milk, 1/2 tsp salt and pepper.
4. Pour mixture over potatoes in skillet. Reduce heat, cover and cook over low for 8-10 minutes or until eggs are nearly set.
5. Uncover skillet and place under broiler, 3-4 inches from the heat, for 2-3 minutes until top is set.
Prep: 5 minutes
Cook: 30 minutes
Serves: 4