Spanish Potato Tortilla (Tortilla Española)
"A closer relative to the Italian frittata than a Mexican flour or corn tortilla, a Spanish tortilla is so much more than the sum of its humble parts. Potatoes are the star, but tortillas welcome variation. The tortilla makes an excellent breakfast, lunch, dinner, snack, or crowd-pleasing tapa. If you have a mandoline, this would be a great time to use it. If you've never used one, or it's been a while, watch our video on how to use a mandoline...."
INGREDIENTS
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1-3/4 cups vegetable oil for frying (I use plain olive oil, but never a great extra-virgin)
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1-3/4 lb. (about 5 medium) low- to medium-starch potatoes, such as Yukon Gold, peeled
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2-1/4 tsp. coarse salt
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12 to 14 oz. onions (2 to 3 medium), diced
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5 medium cloves garlic, very coarsely chopped (optional)
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6 large eggs
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1/8 tsp. freshly ground black pepper (optional)
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