(University of Rochester)
Fun story behind this recipe:
This is classic Spanish bar food and is always a hit at potlucks. It's also good for a simple supper with salad and good bread. My best friend, who grew up in Colombia, taught me this recipe. Upon visiting Spain I discovered it's fairly authentic, although amounts of potato seem to vary.
1 medium-sized russet potato
5 cloves garlic
salt to taste
5 pitted green olives
1/4 cup olive oil
Cook potato to slightly underdone - either by slicing and microwaving or by chunking and boiling. Do not overcook or it will become mushy in the tortilla.
Mince the garlic.
Beat eggs together with capers, salt, some brine from capers.
In a 10-inch sauce pan that can go under the broiler (no teflon), sautee garlic in olive oil, being careful not to burn it. Add potatoes and cook for a few minutes. Pour egg mixture over potatoes, dot the olives around the pan. Cook 5 or so minutes over medium heat so the bottom does not burn. Put pan under broiler for another 3 or so minutes so the top cooks and turns golden. Let cool and cut into sixths or fourths. Can be decorated with pimentos.