Spanish Omelet Serving Size - 4 Prepared By - Mary Recipe Rating
			3 cups potatoes, peeled and finely chopped 1/2 cups onion, chopped 3/4 teaspoon salt 1/4 teaspoon red pepper flakes 2 tablespoons vegetable oil 6 large eggs, beaten 1/3 cup milk 1/2 teaspoon salt 1/8 teaspoon pepper
			Combine the potatoes, onion, the 3/4 tsp of salt and the crushed peppers. 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.