Tortilla Espanola

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 6 potatoes, peeled (red or small yukon gold)
• 1/2 onion, chopped (red or )
• 3 garlic cloves, chopped (optional)
• 6 eggs
• olive oil (enough to cover potatoes)
• 2 tablespoons milk (adds a little fluffiness)
• salt
• fresh ground pepper

Recipe

• 1 slice potatoes thinly.
• 2 add olive oil to a deep 10" frying pan, add potatoes, chopped garlic, and red or chopped onions.
• 3 make sure there is enough oil to cover potatoes.
• 4 saute uncovered until the potatoes are soft, but not brown.
• 5 drain oil.
• 6 save a couple tablespoons, discard the rest.
• 7 a little before the potatoes are cooked, mix the eggs and milk.
• 8 when potatoes are cooked and drained, add them to the eggs and milk mixture.
• 9 let sit for 10-15 minutes.
• 10 season mixture with a bit of salt and lots of black pepper.
• 11 heat a 10" non-stick frying and add the two tablespoons of olive oil.
• 12 add the potato and egg mixture and cook on low heat until the egg is set (fork will come out clean if inserted).
• 13 flip the tortilla using the lid of a large pan: place lid over the frying pan; turn pan over; slide the tortilla cooked side up back onto the frying pan to finish cooking, just a couple of minutes longer.
• 14 remove from heat and let tortilla rest for 15 minutes before serving.
• 15 may be served warm or at room temperature.
• 16 serve in pie like slices or cut into cubes if serving it to a larger crowd.
• 17 note: rather than flipping the tortilla you can cook on top of the stove until the egg is set on the bottom and then transfer the pan to a 400 degree oven to finish.