"Take Me to Spain" Tortilla Espanola #5FIX

5-Ingredient Fix Contest Entry. This Spanish-style tortilla is a delicious potato & egg omelette. The beauty of this dish is in its simplicity. Here, it's served as an appetizer with garlic aioli.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1⁄2 cup olive oil
• 1 (20 ounce) package  Simply Potatoes Diced Potatoes with Onion
• 8  eggs
• 2  teaspoons kosher salt
• 1  cup  prepared garlic aioli

Directions

1. Heat 1/4 cup of the olive oil in a large nonstick pan over medium-high heat. Add the potatoes and cook for 15 - 20 minutes, stirring often, until the potatoes are soft. Transfer the cooked potatoes to a plate.
2. Crack the eggs into a large bowl. Add the salt. Whisk until combined. Add the potato mixture to the eggs and stir until combined.
3. Heat the remaining 1/4 cup olive oil in the pan over medium heat. Pour the potato/egg mixture into it. Cook for 5 - 8 minutes, until the the bottom is golden brown. Place a large plate over the pan and carefully flip the tortilla. Gently slide the tortilla back into the pan. Cook for 5 - 8 more minutes, until golden brown.
4. Place the cooked tortilla espanola on a cutting board and cut into bite-sized pieces. Serve with garlic aioli for dipping.