Tortilla Espanola

The spanish tortilla.  A staple on spanish tapas menus.  It's great for breakfast or a little bite anytime of the day.  

Makes about 8 servings. 

Spanish Tortilla

1/2 cup olive oil

1 small yellow onion, thinly sliced

2 baking potatoes, peeled, thinly sliced

3 cloves garlic, peeled, minced

s + p

pinches of smoked paprika

5 eggs, beaten

Heat an 8 inch skillet over medium low heat.  Add olive oil.  Heat.  Add onions, potatoes and garlic.  Season with salt, pepper and paprika. Stir/flip occasionally to encourage even cooking and avoid browning.   Cook until potatoes and soft but not falling apart, about 10 minutes.  

Drain oil from pan and reserve.  Transfer cooked potato mixture to bowl and toss with beaten eggs.  Wipe out pan, return to medium low heat.  Add 2 tablespoons of reserved oil back to pan.   Pour in potato egg mixture.  Cook until just set in center, about 20 minutes.  Carefully place a plate over skillet and invert tortilla on to the plate.  Slide tortilla back into skillet to finish cooking remaining, uncooked side.  Cook 5 minutes.  Remove from skillet and let sit 20 minutes before serving.  Serve warm, room temperature or cool.