Tortilla Espanol with Microgreens

This 5 ingredient dinner (6 if you count the garnish) was made entirely with CSA ingredients (except for salt and olive oil). This recipe is from my host mother when I lived in Madrid years ago.

Ingredients
5 medium sized potatos, diced
1 large onion, diced
5 eggs (an egg per potato)
1 tsp salt
1/3 cup olive oil
Microgreens for garnish (optional)


Procedure

• In a large nonstick skillet heat the olive oil over medium heat. Add the potato and onion, stirring periodically until tender but not mushy - about 10 minutes or when the edges of potatoes start to brown.
• Turn off heat and remove potato and onion mixture from the pan with slotted spoon and drain on a paper towel. There should be a thin layer of oil left in the pan.
• In a separate bowl whisk eggs and salt. Add potato and onion mixture and stir to combine.
• Reheat the olive oil over medium heat, and pour in potato/onion/egg mixture. Cook for about 5 minutes (without mixing) until edges begin to solidify. It's ready to flip when you peek under the tortilla and the eggs have turned brown. Flip* and cook on the other side for 3-4 minutes.
• Slide onto a serving platter and garnish with microgreens.

*If flipping in the pan makes you nervous, slide the tortilla onto a plate cooked side down, put the pan on top of the plate and flip. Now the tortilla is back in the pan, uncooked side down.