We invented the Spanish Inquisition Omelet

    Tamara wanted to come over and was hungry but all I had prepared were beef stew and pork with black beans and she doesn't eat either beef or pork. So I suggested a Spanish omelet. (We were messaging.) She wrote, "Spanish Inquisition sounds good!" and thus the Spanish Inquisition Omelet was born. We decided that the torture device would be a jalapeno. Otherwise, it's the same recipe (or as best as I remember) from my long lost tapas book by Jose Sarrau.
    For this trick, you need a (preferably non-stick) pan the size of a plate, or a plate the size of a non-stick pan. It's probably best also to have a cover that fits, although mine does not; it does cover the pan, though. Cover the bottom of the pan with extra virgin olive oil and coat the sides as best you can.
    You take a medium sized potato. I think Sr. Sarrau wanted it peeled but I see little point. You cut it in half lengthwise and cut the halves in half lengthwise as well. You slice the quarters widthwise narrowly (shoot for less than 1/4 inch, but don't worry about it overmuch) and add to pan, spreading the slices as flat and evenly as you can manage. Also add a cut-up sweet onion, garlic and the cut-up jalapeno. You can take out the seeds first if you like, but Torquemada would not approve.
    Crack and scramble four eggs, pour on top. Set heat to 3 or medium-low, cover, set timer for 15 minutes, go away. Next is the fun part. Clear everything from the kitchen sink or sinks; plugging the drain(s) might be a good idea, too. Put your plate over your pan. Flip the pan. Your omelet should fall on the plate no problem. Slide it back in the pan. Put back on the heat and recover. This is supposed to be another 15 minutes but I started smelling overcooked onion and turned it off after 8. Turned out superb.
    Sr. Sarrau's book, Tapas and Other Appetizers (or so I remember it), republished decades ago by Fireside Books, is available (possibly for free) through Google Books. It's a good one!