POTATO AND ONION FAJITA Serves Six

ingredients

2 lbs. potatoes

¾ tsp. salt

½ tsp. pepper

½ cup olive oil

2 large Spanish onions thinly sliced

6 eggs

directions

Slice potatoes in a food processor very thin and season them with ½ teaspoon salt and1/4 teaspoon pepper.   Place 2 tablespoons oil in a skillet, add the onions and sauté until soft, about 20 minutes and reserve. Heat ¼ cup oil in the skillet, add the potatoes and cook over medium heat stirring to prevent clumping until golden brown and crispy.  Beat the eggs until foamy; add the rest of the salt, pepper, onions and potatoes.  Add the remaining 2 tablespoons of oil to the skillet pour in the egg mixture and cook over low heat until lightly golden on the bottom.  Place a plate on top of the skillet and invert it to turn out the omelet on it.  Slide the omelet back into the skillet and cook another 3 to 4 minutes until it is set.

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