Tortilla Espanola

Tortilla was one of the first dishes I ever cooked. Today when I make it, it reminds me of me as a little girl.

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   Heat half a pan of oil. Peel and cut potatoes into small chunks or thick slices. Chop onion but don't dice, and mix with potatoes. Once the oil is hot enough, put the potatoes and onion in the pan and cook until potatoes and onion are softened. In a separate bowl, beat the eggs, adding a dash of milk and a pinch of salt. Drain the oil from the pan and put the softened potatoes and onions in the bowl with the beaten eggs. Mix the eggs with the potatoes and onions. Ensuring there is no more than a tablespoon of oil in the pan; pour the mixture into it, pushing the edges of the mixture in, so that all the egg cooks through. Once the egg is no longer runny, place a plate on the pan and remove from the fire. Very carefully, with one hand on top of the plate, turn the pan so that the plate is now on the bottom and the tortilla is on it. Slide the tortilla back into the pan so that the cooked side is face-up and the bottom can get cooked. This should take about 3-4 mins.