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1
Heat the oil in a 10 inch non-stick skillet over high heat.
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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.
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3
Beat the eggs in a large bowl, and season generously with salt and pepper.
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4
Using a slotted spoon, transfer the potato mixture to the bowl of eggs.
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5
Pour off the excess oil, reserving 3-4 tbsp of it, and scrape away any crusty bits from the bottom of the pan.
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6
Reheat the pan and add 2 tablespoons of the reserved oil.
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7
Pour in the potato mixture, smoothing it down to make an even layer.
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8
Cook for about 5 minutes, shaking the pan occasionally, until the bottom is set.
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9
Shake the pan and use a spatula to loosen the sides of the tortilla.
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10
Place a large plate over the pan, and carefully invert the tortilla onto the plate.
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11
Add about 1 tablespoon of the reserved oil to the pan and swirl around.
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12
Gently slide the tortilla into the pan, cooked side up, and use a spatula to tuck down the sides.
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13
Continue cooking over medium heat for 3-5 minutes, or until set.
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14
Remove the pan from the heat and slide the tortilla onto a serving plate.
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15
Let it cool for at least 5 minutes before cutting.
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16
Can serve hot, warm, or at room temperature with a salad.
