Spanish Tortilla (Lighter Version)

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!

• Ready In: 35 mins
• Serves: 4
• Yields: 1 tortilla

Ingredients

• 1⁄4 cup olive oil
• 2  garlic cloves, smashed but still intact
• 1  large yellow onion, halved and then sliced
• 4  medium russet potatoes (cooked, peeled, and diced)
• 6  large eggs, beaten
•  black pepper
•  kosher salt, to taste

Directions

1. Heat the olive oil in a large skillet over medium heat.
2. Fry the two cloves of garlic in oil until the oil is nice and fragrant (about 3 minutes). Remove garlic from oil and discard the garlic.
3. Add onion to the skillet. Season with a little salt and pepper. Cook onion about 5 minutes, or until translucent and soft, stirring occasionally.
4. Add diced, cooked potatoes to skillet. (This is an ideal use for leftover potatoes, if you have them, or you can boil some taters up just for this occasion.)
5. Stir to combine potatoes and onion, and then let cook 5 to 10 minutes. Stir occasionally to prevent browning. 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.
6. Pour beaten eggs over potato mixture. Shake the pan to distribute the eggs nice and evenly. 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. NOTE: if you like yours really brown and slightly more authentic, cook it on medium.
7. And now, the flip! Invert a plate on top of the skillet and carefully turn your tortilla out. Then VERY CAREFULLY slide the tortilla back into the pan uncooked side down and cook for another 6 minutes.
8. Turn out tortilla onto another plate and cut into wedges. It can be served hot or cold, and makes great leftovers.