Tortilla Espanola

Here is my recipe for tortilla espanola. I sort of made it up, but it tastes just like what you would eat at an authentic Spanish restaurant. Sometimes it is fun to eat a food, and just try and recreate it based on what you tasted.

My re-invention of the traditional Spanish dish includes:
6 potatoes peeled
2 white/yellow onions sliced
6 eggs
lots of salt
1/2 cup of milk

I boiled the peeled potatoes for about 20 minutes, till they were softened but still firm. I sliced the tots. Added the onions to a LARGE hot pan with a bit of olive oil and sauteed the onion and potatoes, until they were a bit golden, about 15 minutes.

Then, I cracked and stirred 6 eggs and added about a half cup of milk (as if to make an omelet). Poured the mixture over the potato and onions, below.

Once the edges of the omelet was browning and it was solidifying, I placed a large plate (to span the size of the pan) over the fritata and did a little flip action. This was harder than I had sized, but it worked.

Here was the finished product. I served it with some mixed olives, manchego cheese, roasted sweet peppers, and red wine.