Ingredients
Scale
- 12 eggs - beaten with a small splash of water
- 6 medium to large red potatoes
- 1 sweet or red onion - sliced
- 3 cloves of garlic - chopped
- 3/4 tsp. sea salt
- 1 tsp. sugar
- 1/2 tsp. fresh ground black pepper
- 1 tsp. dried oregano
- 1/4 tsp. cayenne
- 1/2 tsp. garlic powder
- 2 - 3 tbs. olive oil
- 4 - 5 cheese slices - American, Swiss, Jarlsberg, Mozzarella
Instructions
- Peel and boil the potatoes until fork tender. Rinse with cold water and quarter.
- Heat a large cast iron frying pan and place the sliced onion and chopped garlic in the pan.
- Toss until the onion is slightly golden and the garlic is fragrant.
- Add the potatoes to the pan and season with all of the spices and sugar.
- Add the olive oil to the potatoes.
- Cook until the potatoes become a beautiful golden crisp to them.
- Gently whisk the eggs in a large bowl with a small splash of water; one to two tbs. of water.
- Pour the eggs over the potatoes while on a gentle heat.
- Top the eggs with the cheese and an extra twist of fresh ground black pepper and a dash of sea salt.
- Preheat the Oven to 350 degrees F.
- Place the omelet into the oven and cook until the eggs are set and the cheese has a nice golden color and should puff up a bit. This should not take longer than 12 – 15 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1
