Spanish Potato Tortilla
List of 5 items . 2 T olive oil plus 1 t olive oil . 1 lb. fingerling potatoes, thinly sliced . 1 onion, thinly sliced . 2 t chopped garlic . 5 organic eggs list end 1. Heat 2 T oil in skillet over medium heat. Add potatoes, reduce heat somewhat and cook 5 minutes, stirring occasionally. Add vegetables and cook until onion is translucent. Transfer mixture to a large bowl. Sprinkle with sea salt and pepper. 2. Beat eggs in another bowl and then stir into potato mixture. 3. Heat 1 t olive oil in skillet and spread egg/potato mash in, cook on medium for 5 minutes or so or until egg is almost set. Remove skillet from heat and invert tortilla onto a plate, place back in pan on the other side and cook another 5 minutes or until both sides are browned and crispy. Cut into wedges and serve. ~To get something you never had, you have to do something you never did. -Sugar -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
