Spanish Omelet

This dish is traditionally called \\\\\\\'Tortilla\\\\\\\'. Good enough for company and kid friendly. Gluten free, casein free. Very low salicylate. Makes 4 servings.


1 Cup (or more) unrefined safflower oil, divided
4 white potatoes, peeled and sliced thin
2 garlic cloves, finely minced or pressed
2-3 shallots, chopped
8 eggs
sea salt


Pour about a 1/2 cup of the safflower oil into a large skillet. Heat over medium (this unrefined oil loses it\\\\\\\'s nutrients if you heat any higher than this).
Add potato, garlic, and shallots to the skillet. Cook until the potatoes are finished. This takes about 30 minutes. Stir occasionally.
Meanwhile, crack the eggs into a large bowl and beat them with a wire wisk.
Drain the oil when the potatoes are finished. Combine them with the eggs in the bowl. Add sea salt to taste. Stir.
Pour a couple of tablespoons of safflower oil into a large non-stick skillet with lid. Heat over medium for 1 minute. Add egg mixture. Reduce heat slightly and cook for 6 minutes or so or until the bottom of the omelet starts to brown slightly (CAREFUL NOT TO OVERCOOK). If it browns too fast, turn the heat down more.
Here comes the tricky part. Press the lid tightly onto the skillet and flip it over. Slide the omelet, uncooked-side-down, back into the skillet and continue to cook until the other side begins to brown (only a little-careful).
Slide or flip the omelet onto a serving plate. Cut into pie slices and serve.

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