Tortilla Española (spanish Potato Omelette)

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 4 medium potatoes, washed, peeled
• 4 eggs
• 1/3 onion, diced
• 4 garlic cloves, minced (or pressed)
• extra virgin olive oil
• salt
• pepper

Recipe

• 1 add oil to a medium frying pan (the smaller the easier to flip).
• 2 dice the potatoes into small digit-sized pieces.
• 3 fry the potatoes, garlic, and onions until they are tender and translucent, respectively.
• 4 break the eggs into a large bowl, scramble them.
• 5 add the cooked potatoes/onions to the eggs.
• 6 mix, add your spices of choice.
• 7 heat the frying pan until it's super hot (with plenty of oil- probably more than you think).
• 8 add the potato/egg mixture into the pan in a quick motion.
• 9 about 5 seconds later, turn down the heat to medium (you don't want it to burn, just make a nice little crust).
• 10 cook for 10 minutes or until you smell burning, make sure that the tortilla can move in the pan and is not stuck on the bottom
• 11 the fun part: take a plate that's wider than the pan, place it on top of the pan.
• 12 put one hand (with a glove) on the plate.
• 13 use the other hand to grab the pan and with one swift motion, flip the pan so the plate ends up on the bottom and the tortilla on the plate.
• 14 add more oil to the pan, put the half cooked tortilla back in- this time you'll cook the bottom.
• 15 cook for 3-5 more minutes.
• 16 cut like a pizza, serve hot, cold or room temperature (great with mayonnaise).