Spanish Tortilla de Patatas

So simple, so easy, so good, the Spanish tortilla (nothing to do with tacos) is a cake of potatoes, onion and egg, typically served in wedges as a tapa.

1/3 c olive oil
2 medium potatoes, peeled and thinly sliced
2 small onions, halved and thinly sliced
2 cloves garlic, minced
3 eggs
salt

Over low heat in a 10 inch skillet, layer the potatoes and onions in the oil. The mixture should come to a slow simmer (some bubbles), but DO NOT fry the potatoes. If anything starts to brown, reduce the heat. After about 10 minutes, add the garlic. Heat through until the potatoes are cooked.

Beat the eggs lightly in a bowl. Scoop out the potatoes and onions with a slotted spoon and stir them into the eggs. Add about 1/2 t salt. Let sit for 10 minutes.

Heat the oil in the skillet on medium-high heat and add the egg potato mixture, spreading quickly. Keep the mixture from sticking to the bottom by shaking the pan or lifting the tortilla witha spatula. When the bottom has browned slightly, slide the mixture onto a plate. Invert another plate on top, flip the tortilla over, and transfer back to the pan to brown the other side.

You can eat it hot, or wait for it to cool to room temperature and cut it into wedges and serve as an appetizer. Great with beer.