Tortilla Espanola

When I went to Barcelona in November, I had the most unbelievable breakfast, it was called Tortilla Espanola "Spanish Omlette" It is potatoes, and eggs what is better about that… Ohhhh yeah there is also onion and garlic in it to!
Here is the mouthwatering recipe:

Tortilla Espanola
Serves 5

1/2 cup of olive oil
2 large baking potatoes, peeled and thinly sliced
1 red onion, thinly sliced
5 garlic cloves, finely chopped
Salt and pepper
5 large eggs
1/2 cup of fresh parsley, finely chopped
1 tablespoon of fresh thyme leaves

Preheat the oven to 400 degrees.
Heat the olive oil in an oven proof 8 inch skillet over medium heat.
Add the potatoes, onions, and garlic, stir well.
Press into an even layer with a spatula, reduce the heat the medium low and cover. Cook for 10 minutes.
Stir the potato mixture, season with salt and pepper, and press into an even layer again. Cook for another 10 minutes.
Transfer to a colander, and let it drain, reserving the oil.
Wipe the pan clean with the paper towels.

In a medium bowl, whisk the eggs, parsley, and thyme. Season with salt and pepper. Stir in the potato mixture. Heat two tablespoons of the reserved oil, and put the mixture into the pan, and put into an even layer. Cook uncovered for two minutes.

Transfer the skillet to the oven, and bake until the eggs are set,, about 5-10 minutes.
When done invert it onto a platter, and cut, serve with extra parsley.
ENJOY!
Serve with the tortilla espanola with the bread and tomato sauce with manchego.

YUMMY