Tortilla De Patatas For 2

• 1 -2 tablespoon olive oil (for frying)
• 2 small yukon gold potatoes, very thinly sliced, your choice to peel (or any thin skinned, not high starch potato will work)
• 1/4 cup yellow onions or 1/4 cup red onion, minced
• 1 garlic clove, peeled and finely minced
• 3 large eggs
• salt and pepper, to taste
• 2 tablespoons fresh parsley, chopped (NOT dried)
• spanish smoked paprika, for garnish
• 2 lemon wedges, for garnish

1. Heat up the olive oil in a large skillet on medium-low heat.
2. Add the potatoes in a single layer (as best you can) and lightly fry until softened but not crispy browned, about 10 minutes. A little bit of browning is okay.
3. In the meantime whisk together the eggs, and a dash of salt and pepper.
4. Add the onion, garlic and eggs to the skillet, tilt pan to distribute eggs and reduce temperature to low.
5. Let eggs cook until set-softened but not dried out, about 5-7 minutes. The eggs should be {slightly} runny on top.
6. Remove from heat and season with salt and pepper.
7. Garnish with the parsley, a sprinkle of smoked paprika and lemon wedges.
8. Can be served warm or at room temperature.

olive oil, gold potatoes, yellow onions, garlic, eggs, salt, fresh parsley, paprika, lemon wedges

Taken from www.food.com/recipe/tortilla-de-patatas-for-2-220920 (may not work)