Spanish Tortilla

1. 1

   Heat the oil in a 10 inch non-stick skillet over high heat.

2. 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. 3

   Beat the eggs in a large bowl, and season generously with salt and pepper.

4. 4

   Using a slotted spoon, transfer the potato mixture to the bowl of eggs.

5. 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. 6

   Reheat the pan and add 2 tablespoons of the reserved oil.

7. 7

   Pour in the potato mixture, smoothing it down to make an even layer.

8. 8

   Cook for about 5 minutes, shaking the pan occasionally, until the bottom is set.

9. 9

   Shake the pan and use a spatula to loosen the sides of the tortilla.

10. 10

    Place a large plate over the pan, and carefully invert the tortilla onto the plate.

11. 11

    Add about 1 tablespoon of the reserved oil to the pan and swirl around.

12. 12

    Gently slide the tortilla into the pan, cooked side up, and use a spatula to tuck down the sides.

13. 13

    Continue cooking over medium heat for 3-5 minutes, or until set.

14. 14

    Remove the pan from the heat and slide the tortilla onto a serving plate.

15. 15

    Let it cool for at least 5 minutes before cutting.

16. 16

    Can serve hot, warm, or at room temperature with a salad.

* Per serving · 4 servings · Values may vary.