TORTA - A SPANISH INFLUENCED BREAKFAST

Steps:

• Slice potatoes thinly.
• Add olive oil to a deep 10" frying pan, add potatoes, chopped garlic, and red or white chopped onions.
• Make sure there is enough oil to cover potatoes.
• Saute uncovered until the potatoes are soft, but not brown.
• Drain oil.
• Save a couple tablespoons, discard the rest.
• A little before the potatoes are cooked, mix the eggs and milk.
• When potatoes are cooked and drained, add them to the eggs and milk mixture.
• Let sit for 10-15 minutes.
• Season mixture with a bit of salt and lots of black pepper.
• Heat a 10" non-stick frying and add the two tablespoons of olive oil.
• Add the potato and egg mixture and cook on low heat until the egg is set (fork will come out clean if inserted).
• Flip the tortilla using the lid of a large pan: Place lid over the frying pan; turn pan over; slide the tortilla cooked side up back onto the frying pan to finish cooking, just a couple of minutes longer.
• Remove from heat and let tortilla rest for 15 minutes before serving.
• May be served warm or at room temperature.
• Serve in pie like slices or cut into cubes if serving it to a larger crowd.
• Note: rather than flipping the tortilla you can cook on top of the stove until the egg is set on the bottom and then transfer the pan to a 400 degree oven to finish.