[Spain] How to cook Tortilla Espaniola

Ingredients

• 1-3/4 cups vegetable oil for frying (I use plain olive oil, but never a great extra-virgin)
• 1-3/4 lb. (about 5 medium) low- to medium-starch potatoes, such as Yukon Gold, peeled
• 2-1/4 tsp. coarse salt
• 12 to 14 oz. onions (2 to 3 medium), diced
• 5 medium cloves garlic, very coarsely chopped (optional)
• 6 large eggs
• 1/8 tsp. freshly ground black pepper (optional)

Directions