Tortilla

Peel the potatoes and cut into slices of ½ cm. Chop the onion and finely chop the garlic.

Heat the oil in a frying pan and fry the potato slices in about 15 minutes until al dente. If necessary, season with salt.

Change constantly so that they do not burn or turn brown.

Split the eggs above 2 bowls. Beat the egg whites stiffly and the egg yolks lightly.

Spatulate the protein lightly through the egg yolks. Season with salt and pepper.

Add the garlic and the onion to the potatoes and cook for 5 minutes.

Pour the beaten eggs over and leave on a low heat for 5 minutes with the lid on the pan.

Turn the tortilla with a large plate and bake the other side for another 4 minutes. Cut the tortilla into points.