Spanish Potato Tortilla
Peel potatoes, rinse and cut into thin slices.
Peel the onions and garlic and chop finely. Heat half of the olive oil in a pan, add potato slices and cook, stirring occasionally over medium heat, about 25 minutes. Add onion and garlic during the last 10 minutes of cooking. Season with salt and pepper.
Beat the eggs and season with salt and pepper. Allow potatoes to cool slightly and add to the eggs. Add remaining olive oil to the pan and add the egg-potato mixture. Cook until thickened, about 6 minutes, and flip tortilla over (transfer to a plate and invert into the pan). Cook for another 4-6 minutes. Cut tortilla into pieces, arrange on a platter and serve.