Tortilla de Patatas... Potato Omelet

Carbs are on the move, but who is counting! Problem is,
I purchase a 10 pound bag of potatoes for a Christmas dish.
Today, I have concluded, it was a wise buy. I am unto a third dish and enjoying it.
The ingredients to this Spanish potato omelet are similar to the Kugel.
Nowadays, one can add a variety ingredients to eggs: asparagus, mushrooms, spinach, or ham,  and call it an omelet.
This simple, Madrid-style version, I tried in Spain last year and was please.  My daughter  reminded me, "you didn't add onions!" I could have used some garlic and more olive oil.
                       
                                                Potato Omelet
1/2 cup olive oil
3  russet potatoes, peeled and sliced
2 t sea salt
1 t mixed peppercorns, grinned
3 eggs

1. Heat oil in a heavy cast-iron skillet. Add the potatoes,
    season with salt and 1 t peppercorns and stir to combine
Reduce heat and fry for 15 minutes turning often. Not necessary to brown. Drain and set aside.
Beat eggs with 1 t salt until they are frothy. Fold in drained potatoes.
Heat 2 T oil in 6-8 inch cast-iron skillet.
Add egg mixture to skillet on a medium low heat for 3-4 minutes,
should be golden brown in color.
Using an eight inch pot cover or plate, slide omelet onto it.
Then flip omelet and brown the other side
Serve hot or at room temperature



Left Potato Kugel. right Spanish omelet.