Tortilla espanola

The classic preparation calls for no spice beyond salt, but the addition of pepper, oregano, and thyme enhances the flavor.

Serves 3

1 1/2	pounds red potatoes, sliced very thin
2-3	tablespoons extra-virgin olive oil, more if needed
	Salt, to taste
	Black pepper, to taste (optional)
2	teaspoons fresh oregano, chopped (optional)
2	teaspoons fresh thyme, chopped (optional)
6	eggs, beaten

1. Soak the potatoes in cold water for 10 minutes and pat dry.

2. In a 9-inch skillet, heat the oil. Add potatoes and fry over medium-high heat. With a spatula, keep turning the potatoes and breaking them up. Add salt and pepper, oregano, and thyme, if desired. When the potatoes are golden, remove the pan from the heat.

3. Spread out the potatoes evenly so they cover the bottom of the pan. Over medium heat, pour the eggs over the potatoes and cook, shaking the pan slightly to prevent the omelet from sticking. When the omelet is nearly cooked through, but not brown on the bottom, place a 9-inch plate on top of the skillet like a lid. Very carefully, turn the pan upside down and turn the omelet out on the plate.

4. If there is no oil left in the pan, add a small amount.

5. Slide the omelet back into the pan and cook over low heat until the omelet is completely set inside and a golden color on the outside. With a spatula, shape the edges of the omelet so that they are rounded. Serve warm or at room temperature.