Tortilla De Patatas For 2 - cooking recipe

Ingredients

1 -2 tablespoon olive oil (for frying)
2 small yukon gold potatoes, very thinly sliced, your choice to peel (or any thin skinned, not high starch potato will work)
1/4 cup yellow onions or 1/4 cup red onion, minced
1 garlic clove, peeled and finely minced
3 large eggs
salt and pepper, to taste
2 tablespoons fresh parsley, chopped (NOT dried)
spanish smoked paprika, for garnish
2 lemon wedges, for garnish

Preparation

Heat up the olive oil in a large skillet on medium-low heat.
Add the potatoes in a single layer (as best you can) and lightly fry until softened but not crispy browned, about 10 minutes. A little bit of browning is okay.
In the meantime whisk together the eggs, and a dash of salt and pepper.
Add the onion, garlic and eggs to the skillet, tilt pan to distribute eggs and reduce temperature to low.
Let eggs cook until set-softened but not dried out, about 5-7 minutes. The eggs should be {slightly} runny on top.
Remove from heat and season with salt and pepper.
Garnish with the parsley, a sprinkle of smoked paprika and lemon wedges.
Can be served warm or at room temperature.