Title: Spanish Omelet
Categories: Mexican Cheese Spanish
Yield: 4 Servings

3	c	Potatoes; *
1/2	c	Onion; Chopped, 1 Md.
3/4	ts	Salt
1/4	ts	Red Pepper; Crushed, **
2	tb	Vegetable Oil
6		Eggs; Large, Beaten
1/3	c	Milk
1/2	ts	Salt
1/8	ts	Pepper

* Potatoes should be peeled and finely chopped. 2 Large Potatoes should give you the 3 cups needed. ** 1/4 tsp of crushed pequin chiles should be used where they are available.

Combine the potatoes, onion, the 3/4 tsp of salt and the crushed chiles. Heat the oil in a 10-inch ovenware skillet (cast iron). Add the potato mixture to the skillet, cover and cook over medium heat until tender, about 12 to 15 minutes, stirring occasionally. Combine the eggs, milk, the 1/2 tsp salt and pepper. Pour the mixture over the potatoes in the skillet. Reduce the heat, cover and cook over low heat for about 8 to 10 minutes or until the eggs are nearly set. Uncover the skillet and place under the broiler, 3 to 4-inches from the heat, for 2 to 3 minutes until the top is set.

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