Spanish Tortilla Lighter Version

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Love the potatoey goodness of a spanish tortilla, but spooked by the full cup of olive oil in most recipes? by using cooked potatoes, you can use just a quarter of the fat of the traditional recipe while staying close to the authentic form. muy deliciosa!!

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Steps

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Heat the olive oil in a large skillet over medium heat.

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Fry the two cloves of garlic in oil until the oil is nice and fragrant.

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Remove garlic from oil and discard the garlic.

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Add onion to the skillet.

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Season with a little salt and pepper.

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Cook onion about 5 minutes , or until translucent and soft , stirring occasionally.

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Add diced , cooked potatoes to skillet.

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Stir to combine potatoes and onion , and then let cook 5 to 10 minutes.

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Stir occasionally to prevent browning.

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At some point in the cooking process , you will want to help yourself to little potato to test your seasonings , and then add more salt and pepper to taste.

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Pour beaten eggs over potato mixture.

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Shake the pan to distribute the eggs nice and evenly.

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Reduce heat to medium-low and cook for about 6 minutes on one side , or until the sides of the tortilla come away cleanly and are a little brown.

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And now , the flip ! invert a plate on top of the skillet and carefully turn your tortilla out.

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Then very carefully.

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Ingredients

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olive oil, garlic cloves, yellow onion, russet potatoes, eggs, black pepper, kosher salt