Tonight we had breakfast for dinner. My favorite.
This is obviously not your traditional omelette. In fact, Sharon O’Conner in her Music Cooks Wine Tasting collection refers to it as tapas. Which sounds good to me, since it goes nicely with some rioja.
Trust me when I tell you that three russets makes a lot of potato slices. And it’s a lovely opportunity to use my mandolin.
Just cook with onions until tender and golden and then add five beaten eggs. After a while, this is what you get.
Yummy on the inside and crispy on the outside and my husband had the leftovers for his actual breakfast.
Eat Well and Savor.