- 6 medium gold potatoes, peeled
- 1 large white onion, peeled
- 10 organic brown eggs
- 2 cups JuJu Royal Garlic EVOO
- 1/4 tsp red pepper flakes
- 1/4 tsp cayenne pepper
- 1/2 tsp sea salt
- 2-3 stalks garlic chives, chopped
Cut potatoes into 1/8 inch thick slices, and quarter cut the slices.
Cut onion into 1/8 inch thick slices, and halve cut the slices.
In a large skillet over medium heat, fry the potatoes with the olive oil for 10 minutes, flip over after 5 minutes.
Add the onions and fry for another 8 minutes until potatoes are tender.
Transfer the potato mixture with a slotted spoon into a large mixing bowl, and season with red pepper flakes, cayenne, and salt.
In a separate mixing bowl beat eggs and add the potato mixture and let it rest for 5 minutes.
Coat 8-inch skillet with 1 tbsp of olive oil over medium heat.
Pour half of the egg and potato mixture into the skillet, reduce heat to medium-low and cook for 5 minutes, or until the edges start to curl.
Place inverted plate that’s 1-inch wider than the skillet, on top of the skillet and quickly flip the plate and skillet at the same time.
Return the skillet onto the stove and slide the omelet, uncooked side down back into the skillet.
Shake the pan gently to evenly distribute the omelet.
Cook for 5 minutes, until edges start to curl.
Round the edges of the omelet with a spatula and slide onto a serving plate.
When ready to serve, top with garlic chives and cut into wedges.