Tortilla de Patatas
(traditional Spanish Omelet)

3 medium potatoes
4 eggs
1 tsp salt
1 tsp pepper
1 tsp ground cumin

Preheat oven to 400 degrees. Peel potatoes and boil until tender. Drain and allow to cool all the way. Slice potatoes into 1-1/2 inch thick rounds. In a large bowl beat eggs and remaining ingredients. Add potato slices and let the mixture sit at room temperature for 10 minutes. In a large (preferably non stick) oven safe skillet, heat 2-3 Tbs of olive oil over medium high heat. When oil is hot add the egg and potato mixture and quickly spread everything around until it forms a layer of uniform thickness. After 1-2 minutes on the stove top remove the skillet and place into the oven. Bake for 5-7 minutes or until the eggs are set through. Remove skillet from oven and carefully invert the omelet onto a plate. Cut into wedges and serve.