3 cold boiled potatoes, cut in 1/4-inch (6 mm) slices
1 Salt, to taste
1 Freshly ground black pepper, to taste
2 tablespoons (30 ml) brown stock (see notes)
1 Finely chopped fresh parsley, to taste (optional)
Instructions
1. In a large cast-iron skillet (12-inch / 30 cm) over medium heat, cook the butter and sliced onion together for 5 minutes, stirring occasionally, until the onion is softened and translucent.
2. Add the sliced cold boiled potatoes to the skillet. Sprinkle with salt and pepper. Stir until the potatoes are well coated with the onion and butter.
3. If using, add the 2 tablespoons (30 ml) of brown stock at this stage. The stock encourages browning and adds flavor.
4. Let the potatoes stand undisturbed over medium heat for 6-10 minutes, until the underside is deep golden brown — check by lifting one slice with a spatula to confirm a crisp, amber crust.
5. Fold the potato mixture over itself (as you would an omelette) and transfer to a warmed serving platter. Sprinkle with finely chopped parsley if desired, and serve immediately.
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