Potato, Onion And Red Pepper Omelet

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 3 -4 large potatoes, peeled and thinly sliced (about 4 cups)
• 6 large red bell peppers
• 8 tablespoons olive oil
• 2 large onions, peeled and thinly sliced
• 1/4 cup flat leaf parsley, minced
• 10 eggs, beaten to blend with
• 1 teaspoon salt

Recipe

• 1 soak potato slices in several changes of cold water until water remains clear.
• 2 char peppers over gas flame or under broiler, turning until skins blister and blacken. place in plastic bag and let steam 10 minutes.
• 3 rinse if necessary, pat dry, and peel off skins and remove seeds. cut into 1 inch squares.
• 4 heat 2 tablespoons olive oil in heavy large broiler proof slope-sided skillet over medium heat.
• 5 add onions and saute until pale golden brown, stirring frequently, 10 to 15 minutes;transfer to plate.
• 6 heat another 2 tablespoons olive oil in same skillet.
• 7 drain potatoes and pat dry with paper towels.
• 8 add to skillet, cover partially, and cook until tender and pale golden brown, turning frequently, about 20 minutes.
• 9 transfer to plate with onions.
• 10 wipe skillet clean. heat remaining 4 tablespoons olive oil in skillet over medium heat.
• 11 add peppers, onions, potatoes and parsley to skillet and cook just until heated through.
• 12 pour eggs over, poking holes and tilting pan to allow eggs to run underneath and flow to edges to form crust; do not stir.
• 13 shake pan, cover and cook until eggs are almost set, about 6 minutes; do not overcook.
• 14 meanwhile, preheat broiler.
• 15 uncover skillet and broil mixture 5 to 6 inches from source of heat until eggs are completely set and golden brown, 2 to 3 minutes.
• 16 slide omelet onto flat platter; cool slightly.
• 17 cut omelet into 8 wedges and serve warm.