How to make
Cut the peeled stalks of fresh garlic into about 0.4″ (1 cm) thick pieces. Fry them over low heat with olive oil and a little salt, until they soften (they should not be fried for too long).
Strain from the fat.
Beat the eggs with a little salt and in a deep bowl mix them with the garlic, which has been strained of fat and mix well.
Return the mixture to the pan, having previously added a few drops of fat into it (for the indicated amount of products, it is best that your pan is 9.5″ (24 cm) in diameter to make the tortilla of normal thickness. If you have another size, you can increase or reduce the products accordingly.It is also important that it has a non-stick coating).
Leave it on a low heat, until you see that the edges of the mixture turn white. Try lifting the hardened tortilla a little to see if it's done on the bottom and if it's still liquid on top, don't worry.
With a plate or lid larger than the diameter of the pan, cover and flip the tortilla, then carefully slide it back into the pan to cook on the other side (if it's slightly runny when flipped, it's okay). Cook again on low heat for a few minutes, again checking with the spatula if it has aquired an appetizing color underneath. When this happens, the tortilla is ready.
Transfer it into a plate and garnish it with jamon, prosciutto, white cheese or yellow cheese. A very good combination is also obtained with ham.
I hope you enjoy!
