Spanish tortilla

Prepare your ingredients: cut the pen onion; Chop the fine garlic.

Cook potatoes for 8 minutes from which boils water. Peel the potatoes and cut them into thin loans but they do not break. Dry slices very well.

Heat the oil in a pan with Top (Inside) Round, and sauté the onion and garlic. Cook by removing for a couple of minutes. Add the potatoes, stir very well, cover and cook from 20 to 25 minutes or until the potatoes are soft and slightly golden. Put the potatoes on a colander, and let drain until cold.

In a bowl, mix the eggs and overwhelm with salt and pepper. Add the potatoes and stir up to integrate everything very well.

Heat a pan and brush it with a little olive oil. When the pan is well hot, incorporate the mixture of eggs and potatoes. Cook over medium heat until the edges are curd; About 8 minutes or so. Then, turn the tortilla with the help of a plate or top (Inside) round. Cook the tortilla on the other side, until you feel the center is curdled. Remove from the fire, put the omelet on a plate and serve immediately.

Polinenlacocin. Adapted.