Preparation

• 在至少1-1/2英寸深的10-1/2英寸不粘锅中，将油加热在中等高中。当油加热时，将土豆切成薄片，约1/8英寸。转移到碗中，撒在2茶匙上。盐，折腾以很好地分配。
• When the oil is very hot (a potato slice will sizzle vigorously around the edges without browning), gently slip the potatoes into the oil with a skimmer or slotted spoon. Fry the potatoes, turning occasionally (trying not to break them) and adjusting the heat so they sizzle but don’t crisp or brown. Set a sieve over a bowl or else line a plate with paper towels. When the potatoes are tender, after 10 to 12 minutes, transfer them with the skimmer to the sieve or lined plate.
• 将洋葱和大蒜（如果使用）添加到锅中。煎炸，偶尔搅拌，直到洋葱非常柔软，半透明但不褐色（您可能需要降低热量），为7至9分钟。将锅从火上取出，然后使用撇渣器将洋葱和大蒜与土豆一起转移到筛子或盘子上。从煎锅中排干油，至少保留1汤匙。（如果需要的话，将其余的并保留再次使用），然后用纸巾擦拭锅，使其干净。如有必要，请刮掉任何卡住的位。
• 在一个大碗中，打鸡蛋，1/4茶匙。盐和胡椒粉（如果使用）与叉子混合在一起。加入排水的土豆，洋葱和大蒜，并轻轻混合以与鸡蛋结合，试图不碎土豆（无论如何都会）。
• Heat the skillet on medium high. Add the 1 Tbs. reserved oil. Let the pan and oil get very hot (important so the eggs don’t stick), and then pour in the potato and egg mixture, spreading it evenly. Cook for 1 minute and then lower the heat to medium low, cooking until the eggs are completely set at the edges, halfway set in the center, and the tortilla easily slips around in the pan when you give it a shake, 8 to 10 minutes. You may need to nudge the tortilla loose with a knife or spatula.
• Set a flat, rimless plate that’s at least as wide as the skillet upside down over the pan. Lift the skillet off the burner and, with one hand against the plate and the other holding the skillet’s handle, invert the skillet so the tortilla lands on the plate (it should fall right out). (See如何翻转对于此过程的照片。）将锅放回热量上，然后将玉米饼滑入其中，使用撇渣器将任何流浪土豆推回鸡蛋下方，因为玉米饼滑下盘子。一旦玉米饼回到锅中，将边缘塞在自身下方和下方（以整洁侧面）。煮至插入中间的串串变得干净，热，上面没有未煮过的鸡蛋，再过5至6分钟。
• 将玉米饼转移到服务盘中，冷却至少10分钟。在室温下或略微凉爽的温暖服务。切成楔形或小方块，如果用作开胃菜，则将牙签粘在每个正方形中。