Skillet Spanish Potato Tortilla with Carrot Salad

Peel and slice the potatoes into 1/4-inch thick rounds. Dice the onion and mince the garlic cloves.

Heat 3 tablespoons of olive oil in a 10-inch non-stick skillet over medium heat. Add the sliced potatoes and diced onion. Season with 3/4 teaspoon salt and 1/4 teaspoon black pepper.

Cook the potato and onion mixture for about 15 minutes, stirring occasionally, until the potatoes are tender but not browned. Add the minced garlic during the last minute of cooking.

While the potatoes cook, whisk the 8 eggs in a large bowl. Season with the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.

Once the potatoes are tender, transfer the potato-onion mixture to the bowl with the beaten eggs. Stir gently to combine.

Clean the skillet, then heat the remaining 1 tablespoon olive oil over medium-low heat. Pour the egg and potato mixture back into the skillet, spreading it evenly.

Cook the tortilla for about 8-10 minutes until the bottom is set and golden brown. Place a large plate over the skillet and carefully flip the tortilla onto the plate.

Slide the tortilla back into the skillet with the uncooked side down. Cook for another 5 minutes until fully set.

While the tortilla finishes cooking, prepare the carrot salad: Peel and grate the 3 carrots into a bowl. Add the chopped parsley, lemon juice, honey, and paprika. Toss to combine.

Slide the finished tortilla onto a serving plate. Cut into wedges and serve with the carrot salad on the side.