Recently, my daughter came home from college for a short summer break. My daughter prefers eating vegetarian (and sometimes vegan) dishes. Needless to say, I have been wracking my brain to come up with creative and quick dishes, that our whole family can enjoy. Sigh.
I always have potatoes and onions on hand. My hubby makes a delicious baked omlet that has a yummy cheese crust. So, I decided to create a potato version his omlet. I was so happy with the results! The key to keeping this recipe quick, is slicing the potatoes very thin. Thin slices will ensure quick cooking and crispy potatoes! I made the entire dish in my cast iron skillet. It’s a PERFECT, stove – to – oven – to – table – meal!
- 1½ pounds medium potatoes, peeled
- ½ cup vegetable oil
- 2 onions, thinly sliced
- 6 eggs
- green onions, diced
- hot sauce
- cheddar or swiss cheese *optional
- Thinly slice peeled potatoes. Heat about 6 tablespoon of oil in a skillet and cook the potatoes, turning frequesntly for about 10 minutes. Add the onions and seasoning, and continue to cook gently for 10 minutes, until the vegetables are tender. Remove from stove and cool slightly.
- Beat the eggs in a large bowl with desired seasoning. Add cooled potatoes and onions to egg mix (also add cheese at this point if you desire) and let stand for 5 minutes. Meanwhile, wipe out skillet with paper towel and heat remaining oil in it. Pour the egg and potato mixture into the skillet and spread out evenly. Cover and transfer to oven to bake for additional 15 minutes. Remove cover and baste with a dab of butter or *top with additional cheese, continue to bake for 5 minutes or until crust appears golden. Remove from oven and use pizza cutter to slice into wedges. Garnish with diced green onions and a splash of hot sauce.