Tortilla Espanola (Potato Omelette)

1. 1

   Leaving the skins on, slice the new potatoes thinly.

2. 2

   Peel, split, and slice onions.

3. 3

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

4. 4

   You need a good quarter inch in your pan.

5. 5

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

6. 6

   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.

7. 7

   If you use something small, make two.

8. 8

   Season eggs and pour over potatoes.

9. 9

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

10. 10

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

11. 11

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

12. 12

    Serve at room temperature.

* Per serving · 4 servings · Values may vary.