Spanish Tortilla

Directions

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.