INGREDIENTS

INSTRUCTIONS

Heat the oil in a 9-inch skillet and add the potato slices one at a time so
they don't sitck together. Alternate layers of potato with the onion slices
and salt the layers lightly. Cook slowly over medium heat (the potatoes
will really boil in the oil rather than fry), lifting and turning the
potatoes occasionally, until they are tender but not brown. The potatoes
should remain separated, not in a "cake." Drain the potatoes in a
colander, reserving about 3 tablespoons of the oil. ( The onion and potato
give the oil a wonderful flavor, so save the rest for some other use. )
Wipe out the skillet, scraping off any stuck particles. (If this is
difficult to do, wash the skillet. It will be used again to set the omelet
and must be completely clean to avoid sticking.)
Meanwhile, in a large bowl beat the eggs with a fork until they are
slightly foamy. Salt to taste. Add the potatoes and julienned red peppers
to the beaten egg, pressing the potatoes down with a pancake turner so that
they are completely covered by the egg. Let the mixture sit for 15 minutes.
Heat 2 tablespoons of the reserved oil in the skillet until it reaches the
smoking point. (It must be very hot or the eggs will stick.) Add the
potatoes, pepper and egg mixture, spreading it out rapidly in the skillet
with the aid of a pancake turner. Lower the heat to medium-high and shake
the pan often to prevent sticking. When the eggs begin to brown underneath,
invert a plate of the same size over the skillet and flip the omelet onto
the plate. Add abbout 1 tablespoon more oil to the pan, then slide the
omelet back into the skillet to brown on the other side.
Lower the heat to medium and flip the omelet two or three more times (this
helps to give the omelet a good shape while it continues to cook), cooking
briefly on each side. It should be juicy within. Transfer to a platter and
cool , then cut in thin wedges .
Yield: 8 to 10 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE  SHOW #CL9199
Converted by MM_Buster v2.0l.

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