True Spanish Omelette
Recipe from Ira Gomez and Family
9 LangSon Farms’ eggs
2 large russet potatoes
1 large Spanish onion
2 tbsp of oil (we only use duck fat for cooking)
The method:
Beat the eggs and season them with salt to taste.
Peel the potatoes cut them in irregular pieces. Boil the potatoes until they are soft enough that you can get a fork in them but they are still firm; not fully cooked. I would say 3 to 5 minutes after they start boiling. Drain the potatoes in a pasta colander and add them, while still hot, to the eggs. This allows for the eggs to start cooking. It's part of the process.
Heat 1/2 tbsp of oil or fat in a skillet (I use a 10" iron cast skillet) and cook the onions until they are translucent. Stir frequently and don't let them get any color. Once the onions are cooked add them to the eggs while still hot.
Heat the remaining oil and add the egg/potatoes/onion mixture and cook scraping around the borders of the pan to allow the egg to flow to the bottom and cook.
Once enough of the egg has cooked then use a lid or "Pyrex" pie container big enough to cover the pan, so that you can turn the omelette and cook the other side.
Cook to the desired doneness. In Spain they would ask if you'd like it fully cooked or a bit runny.
