Tortilla Espanola

Tortilla Española

3 large eggs

1 clove garlic, peeled

1 lb. potatoes, peeled and cubed

1 lb. onions, peeled and diced

1 ¼ c. olive oil for frying

Salt

Break the eggs into a bowl and whisk.  Finely crush the garlic into the eggs.

Mix the potatoes and onions together in a bowl.  Heat the oil in a medium-sized nonstick skillet, add the potato and onion mixture, then turn the heat down slightly.  Season with salt and stir mixture regularly, so that it does not stick to the bottom, for 10 minutes or until potato is cooked.  Turn the mixture out into a bowl, combine with eggs, and stir well.

Return skillet to heat and add just enough oil to cover the base with a thin film.  Add mixture and spread evenly in skillet.  Cook over high heat for about 2 minutes, being careful not to let it stick to the bottom.  Remove from heat.

Oil a plate and place it completely over the skillet.  Carefully invert and drop the golden brown omelet onto the plate.  Return to skillet (uncooked side down).  Cook for another 1 to 2 minutes.  Turn out onto the plate.  The golden brown tortilla should be set, yet still soft in center, and the potatoes crumbly.  Cut into segments, like a pizza, and serve hot or cold.  Goes nicely with tomatoes and garlic bread.