as a spaniard and son of in my opinion the best cook in the world. don't follow the recipe. my fathers recipe. use a deep pan. you want the tortilla to no be too thick and don't fill it to the brim leave about 0.5cm to a cm of a gap so it can drop easier. fry however many garlic you want for him it was around 3 cloves when theyre brown remove. this will give it some garlic flavour. or leave in if you like garlic. use a one to one ratio of eggs and potato and onions. use as many onions as you want. put peppers. anchovies. spinach. bacon whatever you like it doesn't matter. the onions cut them very finely so they crisp or don't its your choice if you like them softer. the potatoes. cut them chip style about 0.5 cm thick or thinner if you want more crispy texture. . you want a sort of layering of potato and eggs and onions. Onions and potatos go in. not too much oil but a healthy amount. use olive oil preferably. just enough that the onions and potatoes are submerged fully but don't make it a pool. if you put a bit too much oil don't worry it'll drain out. put more than you think. add salt. then when the onions and potatoes are to ones liking. put in the eggs and stir. they will naturally want to layer up and this way you get a more even fry. don't be afraid to use high heat. then wait around 2 mins and flip it then another 2 mins and youre done. I feel like the contrast of a runny in the middle egg and the fried potatoes and onions is the best. if you have a wife or in my case a mother that doesn't like onions. fry them with the garlic and remove when very brown but not black so the flavour is there but theres no complains
I make Tortilla Espanola all the time. You don't want it to brown this much. I believe he needs to watch a few Spaniards make this dish so he can perfect his technique.
