900G (2 lbs) Yukon gold potatoes, peeled and sliced 1/8 inch thick
3/4 teasp salt, divided use
1/2 cup, plus 2 tablesp extra virgin
olive oil, divided use
1 cup chopped yellow onions
1/3 cup chopped
red bell peppers
1/3 cup chopped green peppers
1/2 cup diced
1 cup diced Serrano ha
10 large eggs
together the sliced potatoes and 1 teasp salt in a medium bowl.
1/2 cup olive oil in a large heavy non stick or well seasoned cast iron
skillet over medium heat and add the potatoes.
occasionally, until the potatoes start to soften but not brown, about 5
Add the onions, peppers, sausage, and ham.
cook, stirring often, until the potatoes are tender, the chorizo cooked
through, and the ingredients well blended, another 5 to 10 minutes.
the potato and onion mixture to a colander placed over a large bowl and
Clean the pan.
Beat the eggs in a large bowl until smooth,
then stir in the potato mixture.
Season with 3/4 teasp salt.
the pan to medium heat and add 2 tablesp of olive oil.
When the oil
is very hot, add the egg mixture to the pan.
Tilt the pan so that
the eggs run over the bottom of the pan in an even layer, then turn the
heat to low.
Cook, shaking the pan from time to time until the omelet
has set, about 8 minutes.
Cover the pan with an omelet turner or
flat bottomed pot lid. Then carefully slide the inverted omelet back
into the pan.
Return to the heat and cook the other side until
lightly browned, about 5 minutes.
Slide the omelet out onto a plate.
Allow to cool to room temperature, cut into 8 wedges to serve.