Spanish Potato Tortilla

• 2 T olive oil plus 1 t olive oil
• 1 lb. fingerling potatoes, thinly sliced
• 1 onion, thinly sliced
• 2 t chopped garlic
• 5 organic eggs

1. Heat 2 T oil in skillet over medium heat. Add potatoes, reduce heat somewhat and cook 5 minutes, stirring occasionally. Add vegetables and cook until onion is translucent. Transfer mixture to a large bowl. Sprinkle with sea salt and pepper.

2. Beat eggs in another bowl and then stir into potato mixture.

3. Heat 1 t olive oil in skillet and spread egg/potato mash in, cook on medium for 5 minutes or so or until egg is almost set. Remove skillet from heat and invert tortilla onto a plate, place back in pan on the other side and cook another 5 minutes or until both sides are browned and crispy. Cut into wedges and serve.

Thanks go Carrie for this wonderful recipe. Click here for more whole foods recipes.