Spanish Tortilla

Peel and slice potatoes into thin rounds. Dice the onion and garlic.

Optional: if adding meat, you can crisp or brown the meat of your choice at this point, cut into small pieces and set aside for later.

Fill a pan with enough olive oil to cover the potatoes, onions and garlic and set to a low boil to fry the potatoes until tender. Potatoes should have a give slightly when poked with a knife or fork.

Crack 4 eggs into a separate bowl and whisk until whites and yolks are combined.

Remove cooked potatoes from heat and drain majority of the oil, leaving a small amount in the pan. Transfer cooked potato mixture into a separate bowl. Slowly stir eggs into potato mixture. Salt and pepper to taste.

Optional: if using, add cooked meat at this point and stir in until distributed evenly.

Once fully incorporated, place the mixture back into the slightly oiled pan. Cook until sides begin to pull away from the pan. Use a plate or pan to flip the other side of the tortilla into the pan. (A plate or another pan can be used for this.) Continue to cook for about 5 minutes.

Let cool slightly and then transfer to a plate. Cut slices and serve.