Southern-style Tortilla de Patatas (Spanish Omelet) 8 eggs 1 lbs White Potatoes (cut into ½” -1” cubes) 1 Yellow Onion ½ Red bell pepper ½ Green bell pepper 2/3 c Cheese (optional) 1 teaspoon Garlic powder ½ teaspoon Kosher Salt ¼ teaspoon Black Pepper (freshly grounded if available) ¼ c Olive oil * You will also needs a 10” Spring-form pan (A large oven proof pan or pan with metal handle can be substituted but exercise caution).  Many steps can be prepared the day before.  Day Before Boil potatoes 20 minutes then drain and set aside.  Day of Pre-heat your oven to 350 degrees.  In a large sauté pan heat 3 tablespoons of olive oil.  Place Spring-form pan on a baking sheet and use the remaining oil to grease the pan (if using oven proof sauté pan reserve the oil for later).  Slowly sauté onions, red peppers, and green peppers for 8 minutes or until onions become translucent.  Add potatoes, garlic powder, salt, and black pepper.  Sautee until both potatoes for another 3-5 minutes or until potatoes are warmed through and begin to slightly brown.  Turn off the stovetop.  If using the spring-form pan, pour potato, pepper, and onion mixture into a well greased pan (If using oven proof pan, pour remainder of oil in pan).  Using a large cooking spoon arrange potatoes so they are evenly distributed throughout the pan.  In a large mixing bowl beat the eggs.  For a slightly southern twist add the cheese and combine.  Place pan in oven for 20-25 minutes or until eggs begin to set.  Do not over cook.  Remove from oven and let stand for 5-10 minutes.  The eggs will continue to cook and firm.  Once cooled take a knife and glide it around the sides of the pan then unlock the Spring-form pan.  Cut into 2” – 2 ½” wide wedges.  You ma serve from the spring-form base or place on a serving platter.  If you have used an oven-proof pan, allow the pan to cool.  Run a knife along the side of the pan.  Place a plate at least slightly larger than the diameter of the pan over the top.  Note: You may wish to do this next step over or near a sink.  Using an oven mitt securely grip the pan’s handle with one hand and place your other hand on top of the plate.  At this point the majority of the weight is on the hand that is holding the pan.  In one swift movement flip the pan up-side down, the weight will now switch to the other hand.  Twist the handle gently; the omelet should release itself into the plate.  Slice into 2” – 2 ½” wide wedges and serve from the plate.  Enjoy. Recipe compliments of Vivid Expressions LLC "Vivid Entertaining, The Art of Creative Celebrations"