Spanish Tortilla

Directions

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.
12. 12
    Serves 4.