yield: 8 servings as part of a buffet
¼ lb. spicy chorizo, optional
1 lb. potatoes, sliced or diced and par cooked
1 onion, sliced or diced
4 T. olive oil
Salt and pepper
In a large bowl whisk together eggs and salt and pepper to taste and set aside.
In a 12-inch nonstick skillet heat 2 tablespoons oil over moderate heat. Add onions and etuvee until tender. Turn heat to medium, add potatoes and chorizo and warm through. Add egg mixture, immediately spreading with spatula, and cook, shaking skillet frequently to prevent omelet from sticking, 4 minutes, or until underside is golden brown. Invert heatproof platter or baking sheet over skillet and invert omelet onto it. Add remaining 2 tablespoons oil to skillet and slide omelet back into skillet. Cook omelet until underside is golden brown, about 3 minutes more. Reduce heat to moderately low and cook until desired doneness. Transfer omelet to a serving plate.