Spanish Tortilla

A Spanish tortilla is not at all the same as the Mexican one that you wrap your tacos in. It is more like an omelet or a crust-less quiche. paired with a soup or salad this makes a great light meal.

4 eggs
salt and pepper
Milk
1 large potato
1 small onion
1 small zucchini
1 tablespoon oil

dice onions, cut your potato either in to au gratin style slices or like French fries, and slice the zucchini thinly.
In a hot frying pan cook onions, potato, and zucchini until soft then set it aside.
mix the eggs, milk, salt and pepper as if you were going to scramble them.
poor the eggs into the hot pan, over medium/medium low heat and let them cook up just a little on the edges. do not stir. When the edges look a little cooked add the vegetables back in and let it cook a little longer, when it is mostly set up but still runny on top, run your spatula around under the cooked eggs to make sure it is lose in the pan then, (over the sink if you are worried you might make a mess) place a plate upside down on top of the pan and flip it so the cooked side of the tortilla is now upward on the plate. slide this back into the frying pan and let it finish cooking all the way through. There is a great photo filled step by step here.