SPANISH OMELETTE

INGREDIENTs

2 TBSP. OLIVE OIL, 

 1 CUP THINLY VERTICALLY SLICED ONION 4 GARLIC CLOVES, MINCED

 2 TBSP. CHOPPED FRESH OREGANO, DIVIDED 3/8 TBSP.  SALT

 1/3 TBSP. FRESHLY GROUND BLACK PEPPER 4 LARGE EGGS 1 OUNCE 

REDUCED FAT POTATO CHIPS

COARSELY CRUMBLED AND DIVIDED 


WHAT TO DO ?


1  HEAT A MEDIUM NONSTICK SKILLET OVER MEDIUM HIGH HEAT.
 ADD 1 TBSP. OIL. ADD ONION AND GARLIC 
 COOK 6 MIN. STIRRING FREQUENTLY. REMOVE ONION MIXTURE FROM PAN,  SET ASIDE.
2  COMBINE 1 TBSP.  OREGANO, SALT, PEPPER, AND EGGS IN  BOWL
STIRRING WITH A WHISK. STIR IN HALF OF CRUMBLED POTATO CHIPS.
 RETURN PAN TO MEDIUM HEAT.
 ADD REMAINING 1 TBSP OIL TO PAN
 SWIRL TO COAT. ADD EGG MIXTURE COOK 1 MIN
LIFT EDGES OF OMELET WITH A RUBBER SPATULA, TILTING PAN TO ROLL UNCOOKED EGG 
ONTO BOTTOM OF PAN. COOK 1 MIN. OR UNTIL CENTER JUST BEGINS TO SET BUT IS STILL 
VERY SOFT. 
ARRANGE ONION MIXTURE EVENLY OVER CENTER OF OMELET. RUN SPATULA AROUND 
EDGES AND UNDER OMELET TO LOOSEN FROM THE PAN  FOLD IN HALF. SLIDE OMELET ONTO
 A PLATE  CUT IN HALF.
 SPRINKLE HALVES EVENLY WITH REMAINING 1 TBSP. OREGANO 
AND REMAINING POTATO CHIPS.