This is a simple recipe and I make it with 6 ingredients. Eggs, russet potatoes, Vidalia onion, salt, pepper and good olive oil. That's it. The magic is in the combination. Now, of course the next question is how much of each and my answer is very clear... it depends.
First, you want to peel a few russet potatoes and thinly, thinly slice them into beautiful rounds. You should have enough that if you lay them in your non-stick skillet, it should be pretty much full up to the rim. Okay - dump them out of the saucepan into a big bowl of water so that they don't turn brown.
Now, find a large Vidalia onion and chop it in half, and then thinly slice that as well so that you have nice long curves of thinly sliced onions.
Heat the skillet up to medium and cook the onions in plenty of olive oil until they are translucent and soft, just beginning to caramelize. About 15 minutes or so. Take them out and set them aside.
Cook the potatoes in the skillet (fry them) using plenty of olive oil. This should take about a cup and a half of olive oil give or take. Cook these, flipping them gently in the skillet, you don't want them all broken up, you need those beautiful slices of potato to layer in your omelet. When they are soft and cooked through, lift them out with a slotted spoon and put in a large bowl to cool down.
**A note here - you can mix all the ingredients together when warm - but not hot! If you do it when the ingredients are too hot, you'll end up cooking your eggs in the bowl not the skillet. So be patient and let it cool.**
Now for the eggs. Get your biggest bowl. (Yes, I know we are using a lot of bowls here, but it's worth it.) Throw about 10 large eggs in. Could be more or less, but 10 is pretty close to the right number. Mix the eggs. Sprinkle with salt and pepper. Now gently, place the potatoes and onions in and blend the mix together. Let it sit for 5 minutes or so to fully absorb and mix.
Heat up the skillet again to medium low and use up some of that olive oil from the potatoes cooking - 4 or 5 tablespoons worth in the bottom of the skillet at least. When hot, ease the potato, egg and onion mixture into the pan, allowing the potatoes to layer out. Get it decently full - but be aware that the egg does fluff a bit when cooked, so don't get it brimming to the edge, but get it decently full.
Allow it to cook, occasionally pulling the edge back to allow more liquid over to the edge to cook. You want it as solid as possible so that when you flip it, it holds its shape. Keep heat low or the eggs will burn. You'll be able to begin to see when it gets close to cooked in the middle. You are going to have to use your best judgement here, but don't become too worried if the sides of the omelet look pretty brown. If you heeded my advice and used plenty of olive oil, all will be well.
