Modified Spanish Tortillia

I once lived in this crazy flat share with a mix of people from everywhere. Two people I learned so much about European cooking from is my old flatmate Pili and her ex Paul. She is of Spanish- American background. Spent her summers in LA and the rest of the year in Spain. Her partner at the time, Paul, was a Kiwi who's father was a jazz musician and chef. She used to make a traditional Spanish tortilla with onion.

My modified tortilla for 1

Ingredients:
3 eggs
3 fingerling potatoes or 1 small potato sliced thin
1/2 cup shredded Gruyere cheese
1/4 red bell pepper diced
2 shallots diced
1 clove garlic minced
5 mini button mushrooms
handful of flat leaf parsley
salt
pepper
red pepper flakes

In small saute pan on medium heat add potatoes, shallots with 1/4 cup olive oil ( seems like a lot but this is how it is done) Fry the potatoes on medium heat constantly stirring. You do not want the onions or potatoes to brown. After 6 mins add the garlic, red pepper, mushrooms,pepper, red pepper flakes generous amount of salt. Keep stirring till the potatoes start to break when turning they should be soft not mushy.

In separate bowl add eggs, parsley, cheese mix together till blended but not scrambled. When the potatoes are soft not mushy drain off the oil transfer potato mixture to the egg mixture. Mix together and put in the small saute pan. Reduce the heat to low/medium. The the mixture go do not bother it for 8-10mins. At the 8 min mark check to see if golden brown on bottom. When brown invert the Tortilla to a plate then slide back into the pan to cook additional 5 mins.

Slide out of pan and your ready to eat. Delicious hot or cold, with salad, bread or alone. great with parties. I like mine with sliced avocado and tomato.