Spanish omelet. 

Dice potatoes and dark colored them in a cast press skillet. Include diced onions. A lot of dark pepper and somewhat salt if enjoyed. Blend (not beat) eggs in a bowl. Include a liberal measure of finely cleaved garlic. Empty the potatoes and onions into the bowl and mix through. Wipe the skillet round then include more oil and set back on the warmth. At the point when hot include the egg, potato and onion blend. Broil until the point that the base is all around cooked, checking with a spatula that the omelet isn't staying. At that point to cook the best you can either put the entire skillet under a hot barbecue or turn the omelet by setting a plate over it, upturning the skillet rapidly and sliding the omelet back in. Present with a lettuce and tomato serving of mixed greens with vinaigrette. Any left finished omelet is far superior chilly the following day.