Potato Skillet Omelet

• 6 small potatoes, cut into 1 inch pieces
• 1 tablespoon sea salt (divided)
• 1 teaspoon sea salt (divided)
• 18 cup olive oil
• salt and pepper, to taste
• 8 eggs
• 3 tablespoons heavy whipping cream
• 1 12 teaspoons paprika
• 14 teaspoon freshly cracked black pepper
• 1 tablespoon garlic, minced
• 12 cup red onion, minced
• 12 cup sour cream
• 2 teaspoons garlic, minced

1. Preheat oven to 375 degrees.
2. Cover potatoes with water and add 1 tbps sea salt.
3. Bring to a boil and simmer 3 minutes.
4. Drain.
5. Heat olive oil in large non-stick ovenproof saute pan over medium heat.
6. Add potatoes and brown 4 to 5 minutes.
7. Season lightly with salt and pepper.
8. Whisk eggs with whipping cream, paprika, remaining 1 teaspoon sea salt, cracked, and onion.
9. When pototatoes are tender, add egg mixture to pan and stir quickly for about 30 seconds.
10. Place pan in pre-heated oven and bake 5 minutes or until puffy and set.
11. Mix sour cream and 2 tsp garlic.
12. Remove pan from oven and serve with garlic sour cream.

potatoes, salt, salt, olive oil, salt, eggs, heavy whipping cream, paprika, freshly cracked black pepper, garlic, red onion, sour cream, garlic

Taken from www.food.com/recipe/potato-skillet-omelet-346544 (may not work)