Tortilla Espanola

5 eggs

1 big potato boiled, peeled and diced.

1 red onion chopped

Two pods garlic diced

1/4 tsp paprika

1/4 tsp thyme

Salt to taste

4 tbsp milk

1/2 tsp butter for greasing the pan.

Whisk together the eggs and milk.

In a small pan put the butter and heat on medium flame.

Add the garlic and onion and sauté till the onions are translucent.

Swirl the pan so the onions from a layer on the pan.

Add the potatoes on the onions in a single layer.

Sprinkle the paprika and the thyme and the salt.

Pour the eggs over the potatoes like u would for an omlette.

Use a spatula to scrape the edges to let the eggs set.

You can shake the pan a bit to help the setting further.

On a low flame let the eggs cook on the bottom.

Now use the spatula and cut the omlette into four quarters.

And then flip one quarter at a time and cook the other side of the eggs.

Once done remove to a plate.

Let it cool just a bit.

Then cut up into wedges and serve immediatly.