A Spanish Omelet. Or as we at the Cheap household like to call it, Tortilla de Patatas! ... well maybe not. We probably couldn't even pronounce that right because I went to French camp (yes, it's true). Rumor has it that this fine fare is served at bars and cafés as tapas in Spain. We enjoyed ours as dinner. And although I don't believe it's authentic, we topped ours with cheese. We just had to. Egg and potato just beg for cheddar. An easy dish that's fast to prepare!

Ingredients:
3 large potatoes, cooked and diced (I like to oven-roast mine ahead of time)
1 small onion, diced
3 cloves garlic, diced
1 6oz sliced chorizo sausage or casing removed and browned (depending on which type of chorizo you have)
5 eggs, beaten
1/4 cup water
1/2 cup frozen chopped spinach, thawed and drained
1 teaspoon salt

Garlic Aioli:
which we spread unashamedly all over the omelet...
4 Tbs mayo (we used light)
1 teaspoon lemon juice
1 teaspoon garlic powder

Directions:
In a hot, oven-proof, oiled pan add garlic and onions and cook until onion is translucent

Add cooked potatoes and chorizo and continue to cook

In a mixing bowl, combine eggs, spinach, salt, water. Pour mixture over cooking veggies and turn the stove down to low.

Let the eggs cook over the stove until you see the edges starting to firm up

Mix together mayo, lemon juice, and garlic powder and place to the side

Turn on broiler and place the omelet (pan and all) underneath. Watch the omelet until the middle firms up (should take about 5 min or less).

Serve it up and enjoy!