Sometimes you just want to make a tortilla and have no leftovers. This is my version of a Spanish tortilla with a little Southwestern twist.

Ingredients:

• 1 small Yukon Gold or Red Potato (approximately 1/2 cup)
• 1/4 cup diced sweet or white onion
• 2 eggs
• 1 tablespoon diced green chiles
• dashes of salt, pepper, smoked paprika and, thyme
• Vegetable or olive oil for frying

Directions:

• Slice the potatoes thinly using a sharp knife or mandolin. Leave the skin on.
• Heat about 1/2 inch of oil in a frying pan or small Dutch oven (my choice) over medium low heat. When the oil is hot, add the potatoes and add more oil, if necessary, so that the potatoes are covered.
• Cook the potatoes on low heat for about 20 minutes. They may break down a little but that is ok.
• While the potatoes are cooking, beat the eggs in a bowl, add the diced green chiles and dashes of salt, pepper, smoke paprika and thyme.
• Place about a tablespoon of oil in a cast iron or non-stick egg pan over medium heat, fry the onions until they begin to caramelize. About 10 minutes. Drain off any excess oil and add to the egg mixture.
• Once the potatoes have fried for 20 minutes, remove them with a skimmer or spider into a colander and allow them to cool and drain for at least 5 minutes.
• Once the potatoes have cooled, add the potatoes to the egg mixture and stir well. Let the egg mixture sit for about 15 minutes.
• Place the egg pan over medium-low heat and pour in the egg mixture.
• Cook over medium-low heat for about 6 to 8 minutes. Make sure the heat is low enough or the tortilla will cook to quickly and be rubbery. You can run a rubber spatula along the edges to make sure the tortilla isn’t sticking.
• To flip the tortilla, take a large plate and slide the tortilla on to it. Now cover the tortilla with the egg pan and flip the tortilla into the pan and cook for another 6 to 8 minutes.
• Slide the tortilla out of the pan and onto a serving plate and let cool a little before serving.