(Tortilla Española)

3 large Idaho potatoes (about 2 pounds), peeled and cut into 1-inch cubes
2 tablespoons olive oil
1 medium Spanish onion, sliced thin
4 sprigs fresh thyme
6 eggs, well beaten

Makes about 20 tapas sized pieces or 8 lunch servings

Pour enough cold water over the potatoes in a large saucepan to cover them generously. Bring to a boil over high heat. As soon as the water comes to a boil, drain the potatoes and let them air dry while you cook the onions.

Heat the olive oil in a large (at least 12-inch) non-stick skillet over medium-low heat. Add the onion and thyme and cook, stirring occasionally, just until the onions start to color, about 10 minutes. Stir in the potatoes and cook, stirring gently, until the potatoes are coated in oil.   Continue cooking, stirring occasionally,   until the potatoes are tender and lightly browned, about 10 minutes.

Spread out the potatoes and onions in an even layer. Pour in the eggs and cook a few minutes until they start to set around the edges. Push the set eggs very gently toward the center of the pan, letting some of the raw egg from the top of the tortilla run down to fill in the empty spaces around the edge. Continue until there is no more uncooked egg running from the top. The tortilla tells you when it's ready to turn: it will slide easily across the bottom of the skillet when you shake the pan.

Choose a plate that is an inch or two larger than the pan or a flat baking sheet (with no sides). Remove the pan from the heat. Cover it with the plate or baking sheet and, wearing oven mitts and holding one hand on each side of the pan, invert the tortilla onto the plate. Return the pan to the heat and slide the tortilla cooked side up back into the pan. Reduce the heat to low and continue cooking until the bottom is set, about 10 minutes.   Serve hot, warm, or at room temperature. Tortillas are delicious chilled, too.