This is a version of the rustic classic Spanish style omelette (Tortilla de Patatas). Serve as an appetizer, or light meal, with spiced garlic mayo, or salsa and sour cream.
In 10-inch (25 cm) non-stick skillet, over medium heat, cook pancetta, stirring often, until browned. Remove with slotted spoon; set aside. Add 2 tbsp (30 mL) of the oil, onion and garlic to skillet; cook, stirring often, until softened and lightly browned, about 3 minutes. Add potatoes and cook, stirring often, until browned, about 8 minutes. Transfer to bowl; set aside.
Reduce heat to medium-low; add remaining oil to skillet.
In medium bowl, whisk eggs with salt, pepper and pepper flakes (if using). Stir in potato mixture and pancetta. Pour into skillet and cook until bottom and edges have set and middle is almost set, about 12 to 15 minutes.
Loosen edges with a spatula and carefully invert onto large plate; slide back into the skillet. Cook until completely set, about 3 minutes. Serve warm or at room temperature cut into wedges with spiced garlic mayo (if desired).
Tip: Invert tortilla over a baking pan, in case of spillage.
Tip: Substitute 4 slices crumbled crisp bacon for pancetta.
Tip: Recipe can be doubled, but use 2 skillets or clean skillet before second use.