Source: dLife

An omelet appetizer made with potatoes, onions, and spices.

Servings

1 cooking spray
1 tbsp olive oil
2 lb russet potatoes , peeled and diced
2 Onion, white, fresh, medium, whole, 2 1/2" , thinly sliced
3 large garlic cloves , minced
2 tbsp chopped parsley (flat leaf )
1 pinch black pepper (freshly ground)
0.5 tsp salt (optional)
1.5 cup liquid egg substitute , well beaten (or 6 large eggs)

1 Lightly coat a 10-inch (25 cm) nonstick ovenproof skillet with olive oil cooking spray. Add olive oil and place over medium-low heat.
2 Throw in the potatoes and onion. Cook, stirring frequently, until the potatoes are tender and the onion has turned golden brown.
3 Stir in the garlic, parsley, pepper, and salt (if desired). Continue to cook, stirring, for another 5 minutes.
4 Transfer potato mixture to a large bowl. Mix in egg substitute. Preheat the broiler.
5 Wipe up the skillet using paper towels and recoat the skillet with cooking spray. Add potato-egg mixture to the skillet and cook over low heat, pressing the potatoes down with a spatula so that they are completely covered by the egg.
6 Cook, covered, until the egg on the sides of skillet is slightly brown and egg mixture starts to solidify, about 10 minutes.
7 Place under the broiler until center of omelet is cooked through and the top is golden brown, about 3 to 5 minutes.
8 Carefully flip tortilla onto a large serving dish and cool to room temperature. Cut into very small wedges or 1 1/2-inch squares to pick up with a toothpick.

This appetizer, very common at dinnertime in Spain, can be made more substantial by adding with onions, chives, red pepper, chorizo, or cured ham.