Using Maria Jose’s mother’ technique, cut potatoes into small slices, thinly slice the onion, and smash all garlic without completely breaking them apart.

Pour Spanish olive oil into frying pan, add mashed garlic and cook on low heat. Remove garlic once fragrant and soft. Add potatoes and onions into the oil and cook on medium heat until ingredients are soft (20-25 mins). Strain mixture of all excess oil. Reserve oil.

In a separate bowl, mix eggs together until foamy and bubbly.

Carefully fold potato and onion mixture into eggs until fully incorporated.

Add 2-3 tablespoons of reserved oil into skillet. Pour egg, potato, and onion mixture into skillet and cook for about 3-4 minutes on med/low heat. The potatoes and onion mixture should be completely covered in egg. Do not let the tortilla stick to the pan or burn, shake pan often.

Carefully flip tortilla and cook other side until done. This may require multiple flips.

Remove from heat, let tortilla sit for 5 minutes, and serve with aioli.