Recipe: Catalan Tortilla (like a frittata, using potatoes, eggs, garlic and onion)

CATALAN TORTILLA

Olive oil
3 medium baking potatoes, peeled and thinly sliced
10 cloves garlic, peeled and thinly sliced
1 small onion, thinly sliced
Coarse salt and freshly ground pepper
8 whole eggs, lightly beaten

Preheat oven to 350 degrees F.

Coat medium baking dish lightly with olive oil. Arrange alternating layers of potato slices, garlic, onion, and salt and pepper to taste in pan, drizzling each layer lightly with olive oil.

Bake 45 minutes, stirring several times. Remove from oven and stir to separate.

In large heavy skillet, heat 1 tablespoon olive oil. Add potato mixture in even layer. Pour eggs over potatoes. Cook over medium high heat, shaking skillet to prevent sticking.

When eggs are set around edges, slide omelet out onto plate, loosening edges and bottom, if necessary, with spatula. Place another plate on top and invert.

Add 1 teaspoon olive oil to skillet. When hot, slide omelet back into pan and cook 1 minute longer. Cut into wedges to serve.

Makes 6 servings
Source: The Totally Garlic Cookbook by Helen Siegel and Karen Gillingham