- 1/4 cup extra virgin olive oil, divided
- 5 medium baking potatoes, peeled, sliced and lightly sprinkled with salt
- 1/4 medium yellow onion, coarsely chopped
- 1/4 medium tomato, chopped
- 2 tbsp fresh parsley, chopped
- 3 garlic cloves, peeled
- 5 large eggs
- Salt to taste
- Lemon to taste
Heat the olive oil in a 9-inch skillet and add the potato slices carefully, because the salt will make the oil splatter. Try to keep the potato slices separated so they will not stick together. Cook, turning occasionally, over medium heat for 5 minutes. Add the onions and garlic and cook until the potatoes are tender. Drain into a colander, leaving about 3 tablespoons of oil in the skillet.
Meanwhile, in a large bowl, whisk the eggs with a pinch of salt. Add the potato/onion/garlic saute, chopped tomatoes, and chopped parsley, and stir to coat with the egg. Add the egg-coated mixture to the very hot oil in the skillet, spreading them evenly to completely cover the base of the skillet.
Lower the heat to medium and continue to cook, shaking the pan frequently, until mixture is half set. Use a plate to cover the skillet and invert the omelet away from the hand holding the plate (so as not to burn your hand with any escaping oil). Add 1 tablespoon oil to the pan and slide the omelet back into the skillet on its uncooked side. Cook until completely set.
Allow the omelet to cool and cut it into wedges. Season it with salt and sprinkle with lemon juice to taste.