Spanish Tortilla

• 9 large eggs
• 12 cup basil, thinly sliced
• 34 teaspoon salt
• 13 teaspoon pepper
• 12 cup grated parmesan cheese
• 5 tablespoons olive oil
• 4 garlic cloves, thinly sliced
• 1 12 cups diced fingerling potatoes
• 1 cup fresh corn kernel (2 ears)
• 2 cups grape tomatoes

1. whisk together eggs through pepper.
2. add 1/4 cup parmesan and set aside.
3. heat 1 T olive oil in cast iron skillet.
4. add garlic and cook till golden.
5. transfter garlic to a large bowl with a slotted spoon.
6. add 3T oil to skill and increase heat to MH.
7. cook potatoes stirring occasionally until tender.
8. transfer to bowl with garlic.
9. add corn and cook 1 minute till heated.
10. transfer to bowl with garlic.
11. add 1T oil to skillet
12. stir in tomatoes and cook, stirring frequently until the begin to brown and slip.
13. add potato mixture and spread evenly over bottom.
14. preheat broiler.
15. pour eggs over veggies and cook 4 minutes lifting eggs up around the edges.
16. reduce to M, cover and cook 5 minutes till center is still moist.
17. remove lid and boil 4 minutes until set.
18. sprinkle top with remaining cheese and brio until golden.
19. loosen edges before cutting into serving pieced.

eggs, basil, salt, pepper, parmesan cheese, olive oil, garlic, potatoes, corn kernel, grape tomatoes

Taken from www.food.com/recipe/spanish-tortilla-463153 (may not work)