2 large onions, peeled and thinly sliced into half moons
2 medium potatoes, peeled and diced into small hashbrown size squares
seasoning salt
1/2 tsp dried basil
2 tbsp oil
1 tbsp balsamic vinegar
6 eggs
1/4-1/2 cup grated Parmesan (you can substitute Gruyere if you have it)
2 green onions, chopped or 2 tbsp parsley chopped (optional)
Preheat oven to 375 degrees.
Thinly slice the onions. Put the oil in a large heavy bottomed pan and heat over medium high heat and add the onions. Stir and season with salt. Turn down to medium heat. Let caramelize for about 20 minutes, stirring occasionally (frequently if you don't have a heavy bottomed pan.) Once the onions are golden and caramel colored (but not burnt), pour in the balsamic, stirring to pick up the sugars on the bottom of the pan. Let cook for about a minute, then remove from the heat.
While the onions are caramelizing, put on a medium pot of salted water to boil. Peel and dice the potatoes and put in the water. Boil for about 10 minutes or until tender. Drain and set aside.
When the onions are done, in a medium non-stick skillet add a tablespoon of oil and heat to medium high. Add the diced potatoes, season with seasoning salt and dried basil and cook for about 5 minutes, stirring occasionally until they get lightly golden. In a medium bowl beat the eggs with a bit of salt and pepper and the Parmesan. Arrange the balsamic caramelized onions over top of the potatoes (don't let them go to the bottom or they will burn) and pour over the egg mixture. Turn heat to medium and let cook for about 5 minutes. Once the bottom has set, put in the oven to finish cooking the top (about another 10 minutes). Remove from oven and sprinkle with green onions or parsley and serve.
