Spanish Tortilla

12 Potatoes peeled
15 Eggs
Garlic
Salt
Onion powder


We slice potatoes up a bit thin (it doesn't need to be potato chip
thin) and then deep fry them in oil until cooked, not crisp at all.
We pull the potatoes out of the oil and drain whatever other oil off
of them in a bowl.


We mix up some eggs in another bowl, along with a little salt and
garlic. Some people put onions in too.


Then we mix all of the potatoes and mixed up egg. We usually use
about 1 egg per medium potato. It depends on what egg/potato ratio
you like.


Anyway, we use a non-stick pan and heat it on high until the oil
(maybe a teaspoons of oil) that we grease it with starts to smoke. We
put in the egg-potato mixture, maybe an inch or so thick and heat it
for 30 sec or so, before turning the heat down to medium or
medium-low. We cook it on one side and then after a while (before it
gets black...) we put a plate over the top of the pan and then turn
the pan over to empty the tortilla out, cooked side up onto the plate.
We heat the pan back up on high and then slide the tortilla off of
the plate, back into the pan with the cooked side up.
It takes a couple of turns to get everything cooked in the center.


Sometimes the Spanish people will leave them a bit more juicy in the
middle, I prefer mine to be cooked all the way through.
I poke the center or half way to the center with a fork to see how
things are cooking. This also lets the steam out and sometimes helps
with the cooking.

Makes 2 tortillas

Directions according to Gary, if you couldn't tell.