Tortilla de papas (Spanish potato tortilla)

2 large potatoes, peeled and cut into ¼ fry shapes

1 large onion

3 eggs beat

Salt & black pepper

1 tbsp peanut oil (for the onions)

Peanut oil to fry

Optional:

1 medium tomato, diced

1 clove garlic

Rinse the potatoes in running water, cover with water and refrigerate for 20-30 minutes. Drain the water and pat dry in a clean cloth.

Fry the potatoes over medium-high heat a handful at a time for about 10 minutes. With a slotted spoon remove from the oil and set aside in a paper towel until you cook all the potatoes. Add salt and pepper.

In a saucepan heat 1 tbsp of oil and brown the onions (garlic and tomatoes). When the onions are transparent, drain the oil, add the potatoes and mix evenly. With a spatula flatten the surface and add the eggs. Cook for about 5 minutes in medium-low heat and when the eggs are solid, place a lid or a plate the same size of the saucepan and carefully turn the “tortilla” over to cook the other side. Cook for  2-3 more minutes and is ready to serve.