Recipes,Spanish Potatoes Omelette

INGREDIENTS:
6 potatoes, peeled (red or small yukon gold)
1/2 onion, chopped (red or white)
3 cloves garlic, chopped (optional)
6 eggs
Olive oil (enough to cover potatoes)
2 tablespoons milk (adds a little fluffiness)
Salt
Fresh ground pepper

PREPARATION:
=Slice potatoes thinly.
=Add olive oil to a deep 10" frying pan, add potatoes, chopped garlic, and red or white chopped onions.
=Make sure there is enough oil to cover potatoes.
= Saute uncovered until the potatoes are soft, but not brown.
=Drain oil.
=Save a couple tablespoons, discard the rest.
= A little before the potatoes are cooked, mix the eggs and milk.
=When potatoes are cooked and drained, add them to the eggs and milk mixture.
= Let sit for 10-15 minutes.
= Season mixture with a bit of salt and lots of black pepper.
= Heat a 10" non-stick frying and add the two tablespoons of olive oil.
=Add the potato and egg mixture and cook on low heat until the egg is set (fork will come out clean if inserted).
=Flip the tortilla using the lid of a large pan: Place lid over the frying pan; turn pan over; slide the tortilla cooked side up back onto the frying pan to finish cooking, just a couple of minutes longer.
= Remove from heat and let tortilla rest for 15 minutes before serving.
= May be served warm or at room temperature.
= Serve in pie like slices or cut into cubes if serving it to a larger crowd.

Note: rather than flipping the tortilla you can cook on top of the stove until the egg is set on the bottom and then transfer the pan to a 400 degree oven to finish.