Spanish omelet

INGREDIENTS
5 eggs
2 russet potatoes, peeled and diced
1 large white onion
2 tbsp full-fat coconut milk
¼ cup + 3 tbsp cooking fat, divided
Sea salt
Paleo Chive Sour Cream (optional):
¼ cup coconut cream
⅛ cup + more to taste homemade Paleo mayonnaise (you can also just use more coconut cream)
¾ tsp + more to taste apple cider vinegar
2 tbsp fresh chives, chopped
Sea salt to taste
 

PREPARATION
If Using Sour Cream:
Combine all ingredients, starting with ⅛ cup mayo and ¾ tsp of apple cider vinegar.
Mix well, taste, and adjust with more mayonnaise, vinegar, or salt to desired liking.
Refrigerate for 15-30 minutes before using.
Heat the ¼ cup of cooking fat over medium-high heat in a large skillet.
Add potatoes and onions, cover and cook until golden, about 6 minutes, stirring occasionally so the potatoes become golden on all sides.
While the potatoes are cooking mix together the eggs, coconut milk, and salt until well incorporated in a large bowl. Set aside.
When the potatoes are done, remove from heat, drain any excess fat and combine them with the eggs. Season more with salt and mix.
In a 10-inch skillet heat the reaming 3 tablespoons of cooking fat over medium heat.
Pour in the potato and egg mixture and cook for 4-5 minutes, until the bottom starts to brown.
Lift the omelet with a spatula to move the uncooked parts of the egg underneath.
Now, flip the omelet by placing a plate over top of the skillet and turning the skillet on to the plate.
Slide the omelet, uncooked side down right back into the skillet.
Cook another 3-4 minutes until the underside begins to brown.
Remove from heat, transfer to serving plate and cut into wedges.
Top with sour cream and extra chives, if desired.