6 lemons, you will squeeze out to produce 1 1/2 cups of juice
2 oranges to obtain 1 cup of juice, or you can use 1 cup of store bought orange juice
approximately 1 cup of sugar, i usually use less, for this is usually tart and if you use orange juice it has enough sugar as well
3 cups of wate
some lemon rind as well
put all in a pot over medium heat and boil for approximately 5 minutes
let it cool completely, distribute in ice trays and freeze over night or during the day
place ice cubes in glasses with lemon aid to assist you in dissolving the cubes so you can crush them with a spoon so it will be like a slushie
you may also do this in a blender, remember do not put too much lemon aid enough to aide you crush the ice, as if you were going to make a slushie or a frozen margarita
olive oil you will use approximately 8 tablespoons in the duration of the cooking process
4 large potatoes, i have them pre cooked, par boiled, but you can have them raw, takes a little longer to do the whole process
6 large egges beaten with skim milk, well beatened so the yolk and whites are a smooth yellow mixture.
1 large onion diced well
heat up a pan approximately 6 to 8 inches in diameter
heat up with 2 tablespoons of olive oil
add the onion and potatoe mixture in layers start first with onions and alternate with the potatoes, use kosher salt, a pinch in between layers
you can add optional, diced peppers or cured spanish salami or herbs.
suatee until potatoes are soft if using raw potatoes and golden brown, you will mix during the whole time.
you may want to add another 2 tablespoons of olive oil for it will be absorbed by the potatoe during the whole process
once the onion and potatoe are cooked and golden brown add another tablespoon or two of olive oil prior to adding the egg mixture.
add the egg mixture stir with a spatula and make sure the omelet is covered, no potatoe should be seen, let it cook,
you will be cooking the whole time on a medium high heat
once you see that the egg is settled, the center will still have a jiggle, not fully cooked look to it, and you will be able to run a spatula around the diameter of the pan and see that the egg is set, once you see this it is ready to flip
flip on a wider plate than the pan, after you flip add another 2 tablespoon to the pan and drain the liquid onto the pan prior to sliding the rest of the omlet.
once you add the omlet let it settle and cook until set on medium heat for another 5 to 8 minutes.
