1

Begin by peeling the potatoes and slicing them thinly, about 1/8 inch thick.

2

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced potatoes and season with salt and pepper. Cook for about 10 minutes, stirring occasionally, until the potatoes are tender and lightly browned.

3

While the potatoes are cooking, peel and finely chop the garlic cloves.

4

Once the potatoes are cooked, add the garlic to the skillet and cook for an additional 2 minutes, stirring constantly to avoid burning the garlic.

5

In a bowl, beat the eggs and season with a pinch of salt.

6

Remove the skillet from heat and let the potato and garlic mixture cool for a few minutes before adding it to the bowl with the beaten eggs. Stir to combine.

7

Add the remaining 2 tablespoons of olive oil back into the skillet and return to medium heat.

8

Pour the potato mixture into the skillet, spreading it evenly. Cook for 5-6 minutes until the bottom is set and slightly golden.

9

Carefully flip the tortilla using a large plate: place the plate over the skillet, invert the skillet, and then slide the tortilla back into the pan to cook the other side for another 5-6 minutes.

10

Once cooked through, slide the tortilla onto a cutting board. Allow it to cool for a few minutes before slicing.

4

• Add diced bell peppers for extra color and flavor.
• Include spinach or other leafy greens for added nutrition.
• Top with freshly chopped herbs like parsley or cilantro before serving.

• Make sure to slice the potatoes uniformly for even cooking.
• Don’t rush the cooking process; letting the potatoes cook well adds flavor.
• Use a non-stick skillet for easier flipping.

• fat: 15g
• protein: 12g
• calories: 250
• carbohydrates: 22g

This dish provides a good source of carbohydrates and protein, making it a balanced option for a hearty meal that can fuel your day.

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