Salsa

Cup of Yum
1. Make the fresh salsa topping by adding the diced 2 tomatoes, diced 1 green bell pepper, ¼ red onion, minced, and ¼ cup red wine vinegar to a bowl. Mix and add salt and pepper to taste. Allow the salsa to sit and marinate while you make the Spanish tortilla.

Spanish Tortilla

1. Wash and peel 2 pounds russet potatoes, then dice them into about ¼ inch pieces. Prepare 1 yellow onion, and 2 cloves garlic,.
2. Heat ¼ cup of ½ cup olive oil, over medium-high heat in a large skillet and add the potatoes and onion. Cook the diced onion and potatoes for about 20 minutes, until the potatoes are fork-tender.
3. Add the minced garlic to the skillet and saute for another minute. Remove the potato mixture from heat and set aside to cool.
4. While the potatoes are cooking, whisk 6 large eggs, in a large bowl and add salt and pepper to taste. Once the potatoes are cooked and have cooled a bit, add them to the eggs and mix to combine.
5. Add 2 tablespoons to a medium skillet and heat over medium-low heat. Add half the egg and potato mixture to the skillet and cook uncovered for about 5 minutes. The bottom should be a golden brown color before flipping.
6. To flip the tortilla, get a large plate and place it over the tortilla in the pan. Flip the pan over so the tortilla is on the plate. Oil the pan again with another two tablespoons of oil, then carefully slide the tortilla off the plate and back onto the pan to cook the other side.
7. Cook the tortilla for another 5 minutes until it is fully cooked. Remove the tortilla from the pan and repeat with the remaining egg and potato mix.
8. Serve the Spanish tortillas with fresh salsa on top and enjoy!