Ingredients Weight Measure
Vegetable oil 1-1/2 cups
Potatoes, thinly sliced 4 lbs.
Onions, thinly sliced 10 oz. 2 cups
Salt, divided 4 tsp.
Eggs, slightly beaten 16 ea.
TABASCO® brand Original Red Sauce 1 tsp.


  1. In large skillet, fry potatoes, onions, and 2 tsp. salt in oil until tender but not browned. Pour off oil.
  2. Combine eggs, 2 tsp. salt and TABASCO® Sauce. Pour egg mixture over potatoes, stirring quickly. Cook over high heat until just set.
  3. Loosen edge and turn omelet over, using plate or small cookie sheet. Cook over low heat 2 minutes. Serve at once cut into 6 wedges.

Yield: 12 servings

Potatoes and onions can be cooked ahead. Reheat each batch before adding eggs.