Spanish Tortilla (Potato Omelet)

Step 1

Heat the olive oil in a large nonstick skillet over medium heat and add the potatoes, onion, and garlic.

Step 2

Cook, stirring occasionally, for 20 minutes until the potatoes are tender but not browned; season with salt.

Step 3

Drain the potato mixture in a colander set over a bowl, reserving the oil.

Step 4

In a large bowl, beat the eggs, then fold in the drained potatoes and onions.

Step 5

Return 2 tablespoons of the reserved oil to the skillet over medium heat, pour in the egg and potato mixture, and cook for 5 minutes until the edges set.

Step 6

Place a large plate over the skillet, carefully flip the tortilla onto the plate, then slide it back into the skillet to cook the other side for 4-5 minutes until fully set.

Step 7

Slide the tortilla onto a plate, let it cool slightly, and cut into wedges to serve.