Tortilla De Patata Catalana(Potato Omelet Cataluna Style) - cooking recipe

Ingredients

1 1/2 to 2 lb. potatoes, cubed
2 medium onions, diced
1 to 2 garlic cloves, crushed
salt and pepper to taste
12 eggs
vegetable oil

Preparation

Peel potatoes; chop to bite size pieces.
Soak in water for a while.
Chop onion and crush garlic.
Beat eggs; add salt and pepper.
Use deep, straight sided frying pan, approximately 10 or 11 inches in diameter.
Fry potatoes on medium heat in vegetable oil (they need not have color).
Add onions and garlic when potatoes are half done.
Remove from pan; drain potatoes and onions of excess oil and add to beaten eggs.
Return 2 teaspoons oil to pan.
Pour potato and egg mixture into pan; cook over medium heat until one side is set, moving pan in circular motion. Cover pan with plate; invert omelet onto plate.
Slide uncooked side of omelet into pan; continue cooking until done.
Allow omelet to cool at least 30 minutes.
Serve warm or cold.