One of Dooder's very favorite meals cooked for him in childhood by this Spanish father. While we often have it the "easy" way which takes about ten minutes total, this traditional method takes an hour and results in a rich dinner. We reserve it for specal occasions! 

Dooder's Birthday Tortilla Espanola 

      Serves 2-4

1 lb Potatoes sliced 1/4 in thick ( I like Red or Gold)

3-4 garlic cloves sliced

6 eggs beaten

salt & pepper to taste

Serves 2-4

1.5 c oil (I normally use Canola, but you can use olive oil for richer flavor)

1. Slice potatoes (your choice on if you want to peel them), toss with a pince of salt. Pat dry befor adding to oil.
2. Heat oit in shallow frying pan over medium-low and add in potatoes gently poaching them in the oil for a minimun of 30 mintues unitl the potatoes just start to fall apart but don't take on color stirring occasionally. 
3. Strain potatoes (you can filter the oil and use it again) and add them to the eggs gently mixing. 
4. Make sure the pan is well oiled and add eggs, cooking over medium low until 90% setabout 5 minutes. Flip and cook other side. The easiest way to flip is by fully loosening the tortilla, placing a dinner plate over the top and flipping it while over the sink, and then slidding uncooked side down back into the pan.
5. Season with salt and pepper. Serve with mayo/aioli

I like to put a little salad of arugula tossed in lemon and olive oil with salt and pepper on top to counter the richess of the oil. Parmesean cheese is also delicious.