Tortilla de Patatas - Variation with Garlic and Sage

If you read this blog regularly, you have no doubt figured out that I love garlic and sage together.  Last night I combined them in a variation on the Tortilla de Patatas recipe I posted a couple days ago, and I liked it even better than the standard version.  I used local fingerling potatoes, which were fantastic--the quality of the ingredients makes a huge difference in a simple dish like this.

1/4 cup olive oil

4-5 cups sliced potatoes (1/4-inch rounds)

6-8 cloves garlic, minced

5 eggs

2-3 tsp crumbled dried sage leaves

Salt and pepper to taste

Heat the olive oil in a heavy ovenproof skillet (10-inch is a good size).  Add the potatoes and fry until tender, turning frequently to keep them from sticking.  Add the garlic when the potatoes are almost done.

When the potatoes are tender, drain off all but about 2 Tbsp of the oil in the pan and remove from heat.  Turn on the broiler.

Beat the eggs in a large bowl and stir in the sage, salt, and pepper.  Add the potatoes and stir to coat.  Heat the skillet again and pour in the egg and potatoes.  Cover over medium heat, shaking frequently, until half set.  Finish under the broiler (just a few minutes will do).

Serve warm.

Serves about 4.