Tortilla Espanola (Potato Omelette)

Directions

Leaving the skins on, slice the new potatoes thinly.

Peel, split, and slice onions.

In a large sauté pan, heat olive oil (the best you can afford).

You need a good quarter inch in your pan.

Sauté potatoes and onions and garlic on a low flame until the potatoes are soft and the onions are translucent.

Remove with a slotted spoon and place the potato mxture in a greased round cake pan, spring form pan, cast iron skillet or terra-cotta baking dish .

If you use something small, make two.

Season eggs and pour over potatoes.

Bake 20 minutes at 350℉ (180℃) F and then start testing.

When the middle is set and the top slightly brown, it’s done.

Let set 5 minutes, run a knife around the outside and invert onto a round platter.

Serve at room temperature.