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Ingredients
- 2 Tbs. plus 1 tsp. olive oil, divided
- 1 lb. fingerling potatoes, peeled and thinly sliced
- 1 medium onion, quartered and thinly sliced (1 cup)
- 2 cloves garlic, minced (2 tsp.)
- 5 eggs
Method
- Heat 2 Tbs.
- oil in nonstick skillet over medium heat.
- Add potatoes, reduce heat to medium-low, and cook 5 minutes, stirring occasionally.
- Add onion and garlic, and cook 15 minutes more, or until onion is translucent and potatoes begin to brown.
- Transfer to bowl, and season with salt and pepper.
- Beat eggs in separate bowl.
- Stir eggs into potato mixture.
- Heat remaining 1 tsp.
- oil in same skillet over medium-high heat.
- Spread egg-potato mixture in skillet, and reduce heat to medium.
- Cook tortilla 5 to 7 minutes, or until browned and crispy on bottom and eggs are set halfway to center.
- Remove skillet from heat, loosen edges of tortilla, and place large plate over skillet.
- Carefully invert tortilla onto plate.
- Slide tortilla back into skillet, and cook 5 minutes more, or until both sides are browned and crispy.
- Transfer to serving plate, and cut into wedges.
