Spanish Omelette

You can find this recipe on an interesting Spain site.

Serves 4

1 C olive oil
5 medium baking potatoes, peeled, sliced and lightly sprinkled with salt
1/2 yellow onion, chopped
3 cloves garlic, minced
5 eggs

Heat the olive oil in a 9 inch skillet and add the potato slices carefully, because the salt will make the oil splatter. Try to keep the potato slices separated so they will not stick together. Cook, turning occasionally, over medium heat for 5 minutes. Add the onions and garlic and cook until the potatoes are tender. Drain into a colander, leaving about 3 T of oil in the skillet.

Meanwhile, in a large bowl, whisk the eggs with a pinch of salt. Add the potatoes, and stir to coat with the egg. Add the egg- coated potatoes to the hot oil, spreading them evenly to completely cover the base of the skillet. Lower the heat to medium and continue to cook, shaking the pan frequently, until the mixture is half set.

Use a plate to cover the skillet and invert the omelette away from the hand holding the plate. Add 1 T oil to the pan and slide the omelette back into the skillet on its uncooked side. Cook completely set. Allow the omelette to cool, and then cut it into wedges.

**How can you not love fried potatoes and onions? I used less oil than it called for and just kept my eye on it while the potatoes cooked. I put tomato chutney on it to give it a bit of zing.