I love tortilla, I think it is best served at room temperature and makes a great breakfast, lunch or appetizer.
4 Tbsp. Olive oil
1 lb. Russet potatoes, peeled and cut in 1-inch cubes
1 onion, chopped
2 garlic clove, crushed
1 rosemary sprig
pinch of cayenne
You need a 9-inch skillet with a handle that can go in the oven. Heat 2 tablespoons of olive oil over medium heat. Add potatoes, onions, garlic and rosemary. Season with salt and pepper. Lower heat and cook till potatoes are cooked through,about 20 minutes. Discard garlic and rosemary. In a large bowl beat eggs with salt, pepper, and cayenne. Then stir in potatoes. Heat skillet with rest of olive oil (2 Tbsp.) When oil is hot add egg mixture to skillet. Lower heat and cook eggs undisturbed for 2 minutes. Run a spatula along edges of pan to release the tortilla. Cover and cook for 10 more minutes. Slide the pan under the broiler until eggs have set, about 1-2 minutes. Serve warm or at room temperature.
Inspired by Around My French Table