Spanish Potato Tortilla

Published on Olive & Ruby (http://oliveandruby.com)

Ingredients

3 1⁄2 tablespoons

Olive Oil

1 pound

Potatoes (peeled and cut into 1/2 inch cubes)

Onion, coarse chopped

2 cloves

Garlic, finely minced

Eggs

Sweet Pepper medium (diced)

1⁄2 teaspoon

Spanish paprika

Salt & Pepper to taste

Sauté onions, peppers, and garlic in 2 tablespoons of olive oil. Once the onions are translucent remove both from pan, set into a bowl, then add the potatoes to the hot oil. Cook until the potatoes are golden and tender when pierced. After 20 minutes or once the potatoes are cooked, remove from the skillet and add to the onion mixture.
Turn oven onto the broil setting.
In another bowl, beat the eggs with salt, pepper and Spanish paprika, then add to onion, pepper and potatoes mixture.
Return the skillet to the heat, then add remaining 1½ tablespoon to the hot skillet, and once the oil is hot add the potato and egg mixture. Cook on stovetop for 2 minutes or until the egg begins to set. Run a spatula around the edge of the skillet to release the tortilla. Then cover the pan and cook slowly until the top is set. Run the spatula around the edge of the skillet and under the tortilla to prevent sticking. The top may will still be a bit jiggly.
Place pan under the broiler and let cook until the top is set and the tortilla is a nice golden brown (1½ - 2 mins)
Let cool, then serve.