The potato tortilla is practically a Spanish national dish. It is traditionally part of a tapas selection, but can also make a light supper or brunch dish. Serve the omelet with sautéed onions and peppers, if desired.
3 medium potatoes, thinly sliced
1 to 2 tsp. olive oil
1/2 tsp. salt
1. Arrange potatoes in a medium skillet (you should have enough to make a layer three potatoes deep over the bottom). Add oil and cook potatoes until soft on inside and crispy and browning on outside. Season with salt.
2. In a bowl, whisk eggs with a small amount of water. Pour eggs over potatoes, lifting them so eggs mix well. Cook over medium-low heat until omelet sets and is brown on bottom. Flip and cook until the second side is browned.
3. Serve, cut into wedges.