Tortilla De Patatas ( Spanish Omelet)

The National dish of Spain, you almost find all over Spain, easy to make, you can either eat it hot or cold, and it is a delicious leftover as it taste better the next day.

Ingredients:

• 4 medium size potatoes
• 4 eggs 
• 3/4 Cup Extra virgin olive oil for frying the potatoes.
•  1 Yellow onion thin sliced,
• 2 Garlic cloves skin on. 
• Salt to taste 

Procedure:

• Cut the potatoes thin round slices and soak them in salt water for about 15 minutes, then drain them.
• Heat the olive oil in non stick skillet and start frying the sliced onions first then do the potatoes, and make sure you use towel paper to release the access oil. 
• Beat the eggs with generous pinch of salt  in a large bowl for about 1 minute. Add the potatoes and the caramelized onions and stir with a fork to lightly break up the potatoes and leave it for 5 minutes to soak up the flavors, in the mean time use 2 table spoon of the olive oil and add the garlic cloves with skin on to the skillet to flavor the oil then remove them after they start to get brown.
• Add the mixture of the eggs, potatoes and onions to the skillet and cook on one side then use a plate to flip the omelet and return it back to the skillet.
• After it is done and cool down you can cut it onto tringles or squares and use picks if you want to serve it tapas style.