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4

4-6 potatoes; 6-7 eggs; 1 onion; 1 clove garlic; 1 cup olive oil; salt, black pepper

Tortilla de patatas

Wash and peel the potatoes before dicing them roughly. Fry the unpeeled garlic clove whole in some oil on a medium eat for a couple of minutes. Increase the heat and add the potatoes. Cook for 3-4 minutes and add the sliced onion. Stir and leave it to cook in the oil for 5 minutes. Drain the vegetables in a colander and remove the garlic. Beat the eggs in a deep bowl. Add the potatoes and onion. Season well and stir. Heat 2-3 tbsp oil in a pan no bigger than 20cm in diameter and with deep sides. Pour in the egg mix forming the edges of the tortilla using a spatula (going from the centre to the edge of the pan).Once the egg mix has started to set, slightly raise the edges of the tortilla around the entire perimeter. Cover the pan with a plate larger than the pan. In one swift movement turn it all over so that the tortilla is on the plate. Return the tortilla to the pan, tucking in the edges. Cook for a couple of minutes before covering the pan with the plate again, turning over the pan so that the tortilla is on the plate. Return the tortilla back to the pan. The tortilla should be turned like this a total of 3 times. Turn the tortilla out onto a plate and leave it to stand for 3-5 minutes. Cut it into quarters and serve.

Картофельная тортилья (Tortilla de patatas)

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