Spanish Tortilla
This potato omelette is a traditional Spanish tapa, or appetizer, but it's equally good for breakfast or brunch.
Yield 6 servings

1 pound potatoes, peeled
1 large onion, diced
1/4 cup olive oil
5 eggs
salt and pepper

Slice the potatoes as thin as possible and dry with a paper towel. Sauté potatoes and onions in olive oil over medium heat, turning frequently, until golden brown (about three minutes).

Meanwhile, beat the eggs with salt and pepper until foamy, 1-2 minutes.

Pour the eggs over the potatoes, cover, lower the heat, and cook for about 5-7 minutes, until the omelette is set and the bottom is golden brown.

Slide the omelette onto a plate, cover with the other plate, flip, and slide the omelette back into the pan, so that the cooked side is on top.

Cover and cook for about 5 minutes longer. Cut into wedges and serve.

Notes: This makes a nice, light lunch when paired with salad.