Tortilla de Patatas

prep time:: 10 minutes
total time:: 30 minutes

Makes 6-8 servings

This dish helps me retain my status as “Honorary Spaniard.” It’s great warm or cold. Don’t let a Spaniard see you do it, but ketchup makes a nice accompaniment to left-overs.

ingredients

6 potatoes, peeled and sliced into 1/2 inch rounds
1 large onion, cut in rings
2 cloves garlic, crushed
7 eggs, beaten
olive oil
salt and pepper to taste

directions

1
Boil the cut potatoes in salted water for a few minutes, until the potatoes are half-way cooked through.
2
Heat a generous amount of olive oil in a medium sized skillet. Saute the onions and garlic over medium heat until the onions are almost translucent. Add the potatoes; toss in the olive oil.
3
Beat the eggs in a medium bowl. Season with salt and pepper.
4
Make sure the pan is well coated with olive oil. Even out the onions and potatoes in the pan. Pour in the eggs over the onions and potatoes. Lightly shake the pan to make sure the eggs are settled throughout the pan. Turn the fire to medium low, loosely cover with a plate or lid. Cook 5-8 minutes, until bottom is browned, egg is set around the edges, and only the center is still wiggly. Remove the skillet from the stove. Quickly run a spatula under the tortilla to loosen.
5
Place the plate over the top of the skillet. With pot holders on your hands, flip the skillet so the tortilla comes out on the plate.
6
Return the skillet to the fire and slide the tortilla back into the pan to brown, just a minute or two. Slide the tortilla out of the pan and on to the serving plate.