Spanish Tortilla

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1/2 cup olive oil
• 20 ounces potatoes, sliced about a 1/4 inch thick
• 1 large onion, sliced
• 1 large garlic clove, crushed
• 6 large eggs
• salt and pepper

Recipe

• 1 heat the oil in a 10 inch non-stick skillet over high heat.
• 2 then lower the heat and add the potatoes, onion, and garic, and cook for 15-20 minutes, stirring frequently, until the potatoes are tender.
• 3 beat the eggs in a large bowl, and season generously with salt and pepper.
• 4 using a slotted spoon, transfer the potato mixture to the bowl of eggs.
• 5 pour off the excess oil, reserving 3-4 tbsp of it, and scrape away any crusty bits from the bottom of the pan.
• 6 reheat the pan and add 2 tablespoons of the reserved oil.
• 7 pour in the potato mixture, smoothing it down to make an even layer.
• 8 cook for about 5 minutes, shaking the pan occasionally, until the bottom is set.
• 9 shake the pan and use a spatula to loosen the sides of the tortilla.
• 10 place a large plate over the pan, and carefully invert the tortilla onto the plate.
• 11 add about 1 tablespoon of the reserved oil to the pan and swirl around.
• 12 gently slide the tortilla into the pan, cooked side up, and use a spatula to tuck down the sides.
• 13 continue cooking over medium heat for 3-5 minutes, or until set.
• 14 remove the pan from the heat and slide the tortilla onto a serving plate.
• 15 let it cool for at least 5 minutes before cutting.
• 16 can serve hot, warm, or at room temperature with a salad.