If nothing else, I always have eggs in the fridge, garlic, onions and potatoes in the pantry. So when I’m having a hectic day or week with no time to go to the market or to cook and am just too tired to have any kind of imagination, but I still want to eat well (i.e. not take away or frozen dinners) a tortilla is one of my go to’s. In less than 15 minutes, I’ve got a delicious omelet and to boot my hunger & palate are satisfied!
2-3 eggs, beaten
1 small potato, thinly sliced
1 small shallot or 1/2 of a small onion, thinly sliced
2 cloves garlic, minced
Salt & pepper to taste
Heat enough olive oil to sauté potatoes in a skillet. Add potatoes and cook, occasionally stirring until browned. Add garlic and onion and continue cooking until onion becomes glassy, season with salt and pepper. Beat eggs in a mixing bowl and season with salt. Add potato mixture just to blend and return to well oiled skillet and lower heat to medium-low. Carefully lift sides with a silicon spatula and lift pan so that runny eggs go underneath. Continue doing so until top of omelet has no more runny egg. Cover and allow to set for 3-4 minutes. Carefully slide omelet on a plate and invert back into skillet to cook other side. Cover and cook for a further 5 minutes. Plate omelet and allow to cool before serving. Serves 1, enjoy!