Patato Omelet Name: Nathalie Alcantara Base: Fort Drum NY Recipe: Ingredients: 1 cup Olive Oil 1 1/2 lbs. Potatoes, peeled and sliced 1/4" thick by approximately 1" across. 1 1/2 cups diced onions 7 large eggs 1 tsp. Goya Adobo without Pepper Procedure: In 10" non-stick skillet, heat oil on low. Add potatoes and onions and cook, turning occassionally until potatoes are tender. They should be fully cooked but not browned. Strain in colander, reserving the flavored oil. In bowl, whisk eggs and Adobo. Add strained potato mixture and allow to sit for 5 minutes. Meanwhile in same skillet, heat 1 tbsp. of reserved oil on low. Add egg mixture and cook until almost cooked through and bottom begins to lightly brown about 10 minutes. Slide the tortilla on to a plate. Invert another plate over the tortilla and turn the plates upside down so you can slide the tortilla back into the skillet cooked side up. Continue to cook until completely set about 10 minutes. Slide on to a serving plate and cool. Serve at room temperature cut into wedges.