1 cup Extra-virgin Spanish
Olive oil
4 medium Potatoes, peeled,
Finely diced or grated
1 medium Onion, finely chopped
8 Eggs
1 tsp Pequin quebrado
1 tsp Salt
1 Recipe Ranchero Sauce (see index)
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Heat 1/4 cup oil to smoking in each of 2 heavy skillets (at least 12-inch diameter). Add half the potatoes to each pan & cook, stirring often, until well browned & tender but have no blackened edges. Remove from heat; cool 5 minutes. In each of 2 bowls, beat together 4 eggs with half the pequin & salt each. Add 1 panful of potatoes to each bowl, stir well. Add 1/4 cup more oil to each skillet, heat until smoking. Add 1 bowl egg mixture to each skillet. Cook, shaking skillet often, until bottom of omelet is slightly golden; lift edges often with spatula to check. When almost firm, turn them: place plate the same size as skillet over each; invert omelet onto plate; slide back into skillet, brown side up. Cook, shaking skillet until second side is golden, then slide out of pan, cut in quarters & serve. 1 quarter for light course, 2 as main breakfast/brunch.
SERVE WITH RANCHERO SAUCE |
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