Spanish omelet
The term "omelet" is actually a bit of a misnomer. For a traditional Spanish omelet, as Maria and Albert explained to me, one cooks thinly slice potatoes and onions in A LOT of olive oil (most of this oil is drained off at the end of the cooking.) It’s almost as though the vegetables are being gently simmered in the oil – they do not color, but they soften. Once the vegetables are cooked and drained, then beaten eggs and spices are added to the pan and slowly cooked. The end result is a thick (two to three inches thick) egg, potato, onion, and herb dish that is full of flavor and incredibly filling (and very good when served with a dab or two of alioli on the top!)