Spanish Potato Omelet

Heat a small skillet over low heat. Add fennel seeds and toast 3 minutes, stirring frequently. Transfer to a small bowl. Heat 6 tbsp. oil in a large skillet. Add potatoes and onions and cook 5 minutes, stirring frequently. Add water. Cover and cook about 5 minutes until potatoes are just tender. Uncover and cook until water evaporates, stirring frequently. Cool slightly. Beat eggs in a large bowl to blend. Add fennel seeds, garlic, dill, salt and pepper. Mix in potatoes and onions. Heat remaining 2 tbsp. oil in another large skillet. Add egg mixture and flatten with a spatula. Cook 1 minute. Reduce heat, cover and cook about 8 minutes until eggs are almost set. Meanwhile, preheat broiler. Uncover skillet and broil until eggs are set. Invert onto a platter and garnish with olives. Serve warm.