Peel and rinse the potatoes, then slice finely and pat dry with
Heat the oil in a deep skillet (frying pan) and add the potatoes.
Deep-fry on medium heat, with a lid on, for 20-30 minutes, stirring
occasionally. The pieces should be soft but not brown. When the
potatoes are cooked, remove from the pan and drain in a colander.
Add a little salt.
Beat the eggs lightly, just enough to mix the whites and the yolks.
Add salt if necessary. Mix in the potatoes, stirring with a fork.
Heat a little of the oil again - just enough to cover the base
of the skillet - and add the egg mixture, shaking the pan to avoid
sticking. Cook for 2 minutes, or until just set.
Cover the pan with a wide plate or lid, then, holding it firmly
with the flat of your hand, turn the pan upside-down. Slide the
omelet from the plate or lid back into the pan and cook the other
side for 1-2 minutes. It should be quite runny inside. Transfer
to a large plate and serve.
Recipe reprinted by permission of Weldon Russell. All rights reserved.