Spanish Potato Omelet
| Yield: | 1 Servings |
| Categories: |
| 1 | lb | Waxy potatoes, peeled and cut into thin slices, about (up to 1-1/2) |
| 7 | tb | (extra virgin) oilve oil |
| 2 | Whole cloves of garlic, peel | |
| 1 | Sprig fresh thyme -or- | |
| 1 | ts | Dried thyme |
| 1 | Piece untreated lemon zest | |
| Salt, freshly ground pepper | ||
| 6 | lg | Freerange eggs |
| Some more untreated lemon zest, cut into very thin strips (all in all you need the zest of about 1/2 lemon) |
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