Spanish Potato Omelet

Ingredients

• 0.3 tsp pepper black
• 6 large eggs 
• 2 cloves garlic minced
• 0.3 cup olive oil divided
• 1 large onion thinly sliced
• 2 lb potatoes peeled cut into 1/8-inch-thick slices
• 0.5 tsp salt 

Equipment

• bowl
• frying pan
• toothpicks
• broiler
• colander

Directions

1. Heat 1/4 cup of the oil in 8- or 9-inch ovenproof skillet on medium heat.
2. Add 1/3 of the potatoes; cover with layers of 1/3 each of the onions and garlic.
3. Sprinkle lightly with salt and pepper. Repeat layers 2 times. Cook 5 minutes. Gently turn potato mixture over; cook an additional 5 minutes.
4. Remove potato mixture from skillet; place in colander.
5. Drain. Wash skillet.
6. Preheat broiler. Beat eggs in large bowl.
7. Add potato mixture; stir gently.
8. Let stand 10 minutes.
9. Heat remaining 1 Tbsp. oil in same skillet on medium heat.
10. Add egg mixture; tilt skillet to evenly cover bottom of skillet. Reduce heat to medium-low; cook 2 minutes, gently lifting omelet occasionally to prevent it from sticking to skillet.
11. Place skillet 4 to 6 inches from heat. Broil 10 minutes or until center is set and top is lightly browned. Gently cut around edge to loosen omelet from pan; slide omelet out of pan onto plate.
12. Cut into bite-sized wedges or squares.
13. Serve warm with toothpicks.