Tortilla Española (Spanish Potato Omelette) - cooking recipe

Ingredients

4 medium potatoes, washed, peeled
4 eggs
1/3 onion, diced
4 garlic cloves, minced (or pressed)
extra virgin olive oil
salt
pepper

Preparation

Add oil to a medium frying pan (the smaller the easier to flip).
Dice the potatoes into small digit-sized pieces.
Fry the potatoes, garlic, and onions until they are tender and translucent, respectively.
Break the eggs into a large bowl, scramble them.
Add the cooked potatoes/onions to the eggs.
Mix, add your spices of choice.
Heat the frying pan until it's super hot (with plenty of oil- probably more than you think).
Add the potato/egg mixture into the pan in a quick motion.
About 5 seconds later, turn down the heat to medium (you don't want it to burn, just make a nice little crust).
Cook for 10 minutes or until you smell burning, make sure that the tortilla can move in the pan and is not stuck on the bottom
THE FUN PART: take a plate that's wider than the pan, place it on top of the pan.
Put one hand (with a glove) on the plate.
Use the other hand to grab the pan and with one swift motion, flip the pan so the plate ends up on the bottom and the tortilla on the plate.
Add more oil to the pan, put the half cooked tortilla back in- this time you'll cook the bottom.
Cook for 3-5 more minutes.
Cut like a pizza, serve hot, cold or room temperature (great with mayonnaise).