Tortilla de Papas (Potato Omelet)

This is definitely one of my favorite dishes! I could eat tortilla de papas everyday! As many other Uruguayan dishes, this dish is originally from Spain. I love it because even though it's simple you can add different ingredients to it and make it your own tortilla. In Uruguay this dish is a main entree and we usually accompanied it with a side salad or hot dogs.

Ingredients
6-7 medium potatoes peeled
1/2 cup of chopped scallions
5-6 large eggs
3 tablespoons of olive oil
1/2 cup of 4 cheese Italian
3 teaspoons of salt

Directions
Cut the peeled potatoes as if you were going to make french fries, approximately 1/8 inch thick. Bring a medium frying pan to medium-high heat and add the oil and then the potatoes. Remove the potatoes before they turn golden brown, if some potatoes are not cook through it's totally fine because we will put them back to the pan. In a medium size plate put two paper towels and place the potatoes there so the paper towels can absorb some of the oil. Let them cool for about ten to fifteen minutes. In a medium bowl crack the eggs and beat by hand with a whisk or fork, then add the scallions and cheese. Then add the potatoes to the eggs mixture and mix together with a large spoon. Add salt and try to taste the mixture so you can tell if more salt is needed. Remove oil excess from the frying pan we used to fry the potatoes and just leave about 3 drops of oil in the pan. Heat it to medium-high, pour the mixture and spread out evenly. When the tortilla is cook around the edges then that means it's time to turn it over. Don't panic, it's easy! Take the frying pan to a sink and place a frying pan cover upside down over the pan. With one hand on the frying pan handle and the other on top of the pan cover to hold it steady, quickly turn the frying pan over and the tortilla will fall into the pan cover. Slide the tortilla into the frying pan and let it cook for 3-4 minutes. Let the tortilla sit for about 2 minutes before serving.