Tuesday, April 3, 2012
6 medium potatoes, peeled and diced into 3/4-1" cubes
6 eggs, whisked with:
1 tsp. garlic granules (or 1 clove crushed fresh garlic)
2 tsp. dried parsley (or 1 Tblsp. fresh parsley, minced)
1 tsp. salt
Heat about 1/4" of oil over medium heat in a non-stick skillet. Add potato cubes and cook, turning frequently, until crisp and brown on all sides. When potatoes are done, drain oil and sprinkle with salt. Pour beaten egg mixture over potatoes and swirl pan to make sure the egg covers the bottom of the pan. When the egg has puffed up around the potato pieces and is done on the bottom, cover the pan with a large plate (or I use a pizza pan) and invert the mixture onto the plate. Slip the tortilla off of the plate, back into the skillet, keeping the browned side up. Cook for a few more minutes, until egg has cooked all the way through. Slide tortilla onto a serving plate and cut into wedges or squares. Serve with steamed veggies and salad. My family likes to top it with salsa, but I was instructed by the Spanish friend who taught me to make this that is is to be served plain. I won't tell if you don't....