SPANISH OMELET

2 tbsp olive oil

1 tbsp unsalted butter
3/4 lb small red potatoes, sliced very thin
1 cup diced onion
1 large orange bell pepper, seeded and cut into 1 1/2-inch strips
1 tsp minced garlic
1 tsp kosher salt
1/2 tsp ground pepper
10 large eggs
2 tbsp chopped flat-leaf parsley

Heat oven to 400 degrees.

Heat the oil and butter in a large ovenproof nonstick skillet over medium heat.  Add the potatoes, spreading them out and flipping them to coat evenly with the oil mixture.  Cook 6 minutes, turning occasionally, until lightly golden and barely soft.  Add the onion, bell pepper, garlic, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper, carefully stir into the potatoes.  Cover the skillet and cook for 3 minutes tossing once or twice until the onion is translucent.

In a large bowl whisk the eggs with the remaining salt and pepper; stir in the parsley.  Pour over the potato mixture.  Allow the eggs to set in skillet for 1 minute; gently combine the vegetables and eggs with a spatula.

Cook over moderate heat until the eggs begin to solidify around the edges, approximately 4 minutes.

Place the skillet in the oven and bake 6 minutes or until the eggs are just set, slightly puffed, and shrinking away from the sides of the skillet.

Remove from oven.

Loosen the edges of the omelet with a spatula and slide out onto a serving plate or a cutting board.  Cut into 4 servings and serve immediately.

Note: This is an old Redbook magazine recipe and photo.