Spanish Tortilla

1. 1

   Pour 1/4 cup of olive oil and garlic cloves, minced, into frypan.

2. 2

   Cook over medium heat for about a minute.

3. 3

   Place thinly sliced potatoes and chopped onions in frypan and cook for 4 to 5m minutes until soft.

4. 4

   Beat 6 eggs in separate bowl; pour cooked potatoes and onions into eggs.

5. 5

   Let mixture sit for 20 minutes to cool.

6. 6

   Put remaining 1/4 cup of olive oil in cool pan at medium heat for about a minute.

7. 7

   Pour in mixture and cook until edges are cooked.

8. 8

   When you are able to lift the edge of the tortilla, it is time to flip the mixture onto the other side.

9. 9

   Cook for another 2 to 3 minutes.

10. 10

    Remove to a serving dish and keep warm.

11. 11

    Tortilla can be eaten hot, warm or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.