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Ingredients

Serves 6 to 8

• 7 tablespoons olive oil
• 1 medium Spanish onion, about 12 ounces, sliced into 1/4-inch-thick half moons
• 3 medium Yukon gold or other floury potatoes, about 1 pound, sliced into 1/4-inch-thick rounds
• 8 large eggs
• 1 teaspoon salt, plus more to taste
• 1 freshly ground pepper, plus more to taste
• 1 12-inch-diameter round loaf rustic bread
• 1 clove garlic
• 1 small head frisee, or other chicory lettuce
• 2 teaspoons sherry vinegar

Description

Without A Bread-loaf Base, This Omelet Can Also Be Cut Into Small Pieces And Served As A Tapa Or An Appetizer, Either Warm Or At Room Temperature.

Martha Stewart