INGREDIENTS
- 1 medium to large red-skin potato, sliced thin
- 6 large eggs
- 3/4 cup milk
- Extra-virgin olive oil
- 1 medium onion, sliced into thin rings
- 1 large garlic clove, minced
- 1 cup fresh-grated Parmigiano-Reggiano, Asiago, or Fontinella cheese
- 1 cup shredded Muenster or Monterey Jack cheese
- Salt and fresh-ground black pepper
- 1 tablespoon mild paprika
- 1/8 teaspoon salt
- 1/8 teaspoon fresh-ground black pepper
STEP BY STEP
- Preheat the oven to 350 F.
- Oil 10-inch skillet (with an ovenproof handle) lightly
- Heat over medium-high heat.
- Add the potatoes, onions, and a little salt and pepper.
- Sauté until the potatoes are tender.
- Remove skillet from the heat.
- Stir in the garlic
- Sprinkle the potatoes with the paprika.
- In a bowl, beat together the eggs, milk, salt, pepper
- Add 2/3 cup of each of the cheeses.
- Pour the mixture over the sauteed potatoes.
- Sprinkle with the remaining cheeses
- Cover with foil, and bake for 30 minutes
- Uncover and bake for 10 to 15 minutes more, or until a knife inserted in the center comes out fairly clean
- Let omelet stand for 5 to 10 minutes before cutting it into wedges.
- Serve warm
If possible, use organic eggs. There really is a difference in flavor.
