This is a classic tapas dish typically served with a glass of sherry.
5 tbsp grapeseed or canola oil plus 1 additional tbsp
1 1/2 pounds baking potatoes, peeled and sliced 1/8 inch thick
salt and freshly ground pepper
3 cups thinly slice spring onions
6 large eggs, lightly beaten
1/4-1/2 cup cooked peas
1/2 cup peeled/unshelled fava beans
Heat 4 tbsp oil in a 12-14 inch nonstick skillet over high heat. Add potatoes, season heavily with salt and pepper, tossing often, until tender about 10 minutes. Drain potatoes in a sieve set over a bowl. Let cool. (if you have only a smaller non-stick skillet, fry the potatoes in two batches, using 2 tbsp oil each time.) Return skillet to moderate heat and add 1 tbsp oil. Add spring onions, season with salt and pepper and toss to coat with seasonings. Cover, reduce heat to moderately low and cook until tender about 15 minutes. Let cool. In a large bowl, combine eggs, potatoes, onions, peas and fava beans. Season with salt and pepper, stir well, then let stand for 10 minutes. Measure oil drained from potatoes, if any. Add enough to make 1 tbsp. Heat a 10-inch skillet over high heat and when hot, add oil. When oil is hot, add the egg mixture, spreading it into an even layer. It will bubble vigorously around the edges. Immediately lower hear to moderately low and cook 10 to 12 minutes. The omelet will still be underdone on the surface. Invert a cookie sheet over the skillet. Grasping the skillet handle with one hand and holding the cookie sheet in place with the other, flip the skillet so the tortilla falls onto the cookie sheet. Immediately, slide it back into the skillet, cooked side up. (Some moist nits of egg may stick to the cookie sheet, that's okay.) Cook an additional 10-12 minutes, then invert onto a serving platter. Let stand at least 20 mintues before serving.
adapted recipe from Janet Fletcher's "Fresh from the Farmer's Market"