INGREDIENTS

DIFFICULTY: MEDIUM          PREP. TIME: 30 MIN          COOKING TIME: 30 MIN          SERVINGS: 8          COST: LOW

10 MEDIUM POTATOES, THINLY SLICED

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8 EGGS

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5 SHALLOTS OR 1 ONION

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EXTRA VIRGIN OLIVE OIL AS NEEDED

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SALT TO TASTE

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5 TABLESPOONS MAYONNEISE

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2 TABLESPOON CHOPPED PARSLEY

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2 GARLIC CLOVE, TAKE THE INNER PART OUR AND FINELY CHOP

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RECIPE

IN A LARGE FRY PAN, OVER MEDIUM HEAT, ADD THE OLIVE OIL AND SHALLOTS.

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WHEN THE ONIONS ARE SOFT AND TRANSLUCENT, ADD THE POTATOES.

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COOK UNTIL VERY SOFT, STIRRING OCCASIONALLY

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BEAT THE EGGS AND ADD THE COOKED POTATOES TO THE EGGS, STIRRING. LEAVE THE EGG MIXTURE TO REST ABOUT 30 MINUTES

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ADD A LITTLE MORE OLIVE OIL TO THE FRYING PAN AND PLACE THE POTATO MIXTURE IN THE PAN. COOK OVER MEDIUM TO LOW HEAT

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WHEN THE OMELET IS COOKED ON THE BOTTOM, SLIDE THE OMELET ON A FLAT DISH AND PLACE THE FRY PAN OVER THE DISH FACING THE OMELET.

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FLIP THE DISH AND THE FRY PAN TOGETHER AND PLACE ON THE MEDIUM TO LOW HEAT. FINISH TO COOK

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MIX THE MAYONNAISE, PARSLEY AND GARLIC

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SERVE THE POTATO OMELET WITH THE MAYONNAISE SAUCE AND ENJOY!!

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