Omelet Recipe for Mother's Day Brunch

Chef Carolyn Conglis, a resident of St. Charles and a culinary arts instructor at Robert Morris University, offers this favorite recipe for your Mother's Day Brunch:

Spanish tortilla (Spanish omelet)

6 eggs, beaten until frothy

4 medium to large russet potatoes, diced and rinsed

1 small to medium onion, diced

Pomace olive oil for frying, about 1/3 to 1/2 cup

Salt to taste

Heat 2-3 tablespoons of oil in a large frying pan. Add the onion and cook them until soft. Do not brown them. Remove the onions and set aside.

Using the same pan, add the remaining oil so it coats the entire bottom and sides of the pan. Allow the oil to get hot. Drop the flame to medium.

Add the potatoes and cook until softened but do not brown them. If they are easily pierced by the tip of a knife, they are ready.

Remove the potatoes from the pan and place them inside a large bowl. Season liberally with salt. Allow the potatoes to cool slightly.

Next, add the onions and the beaten eggs to the potatoes. Mix all the ingredients gently until incorporated.

Heat the pan again but keep it on medium to medium high heat. Add the egg/onion/potato mixture to the pan. Initially, stir the mixture for about 30 seconds in the pan. Let the eggs set but be careful the bottom does not burn. This should take about 4-5 minutes over medium heat. The egg mixture should turn golden brown.

Using a large dinner plate, cover the pan and over the kitchen sink, turn it upside down and flip the tortilla (omelet) onto the plate. The tortilla should fall gently on the plate.

Gently slide the tortilla back into the hot pan and continue to cook the other side over medium to medium high heat until golden brown. This should take about 2-3 minutes.

Serve the tortilla hot with sliced, crusty bread and fresh tomato slices, seasoned with salt.

It makes tasty leftovers too and great when served cold!