Ingredients:
2 tbs. olive oil
1 lb. russet potatoes (about 2 med.), scrubbed
1 sm. to med. onion, (4 to 8 oz)
½ tsp. paprika
1/8 to ¼ tsp. cayenne pepper
1 tsp. salt
¼ tsp. freshly ground black pepper
2 cups frozen peas (about 10 oz)
2 tbs. water
6 large eggs

Method:
Turn on broiler and place oven rack 6 in. from heat source.

Put the oil in a 10 in. cast-iron skillet over med. heat. Cut potatoes into ½ in. dice. Add to the skillet. Peel and chop the onion. Add to the patotoes. Sprinkle with paprika, cayenne, ½ tsp. of the salt and 1/8 tsp of the pepper. Cover and cook, stirring periodically, for about 10 min. or until potatoes are tender.

Meanwhile, put peas and water in microwave-safe container. Cover and microwave on high power for 3 to 5 min. or until peas are hot. While the peas cook, beat the eggs, remaining ½ tsp. salt and 1/8 tsp. pepper in a mixing bowl. When the peas are done, drain and add to the egg mixture.

As soon as the potatoes are just tender, add egg mixture to thyem and lower the heat to med.-low. Stir with a wooden spoon to evenly distribute the potatoes and peas. When the eggs are half set (on the bottom), about 3 min., put the pan under the broiler. Cook about 2 min., turningthe pan to cook evenly, until the tortilla is just set. Be careful not to overcook.

Remove the skillet from the broiler and let cool slightly before serving or wait longer and serve at room temp.