Serves 3 to 4
• 3 Tbs. olive oil
• 1 large clove garlic, minced
• ½ large onion, chopped
• 2½ cups small eggplant, cut in ¼-inch dice
• 1 tsp. lemon juice
• salt to taste
• pepper to taste
• 5 eggs
1. Heat the olive oil in a large skillet and add the garlic, onions, and eggplant. Sauté the vegetables, stirring often, until the onions are transparent and the eggplant tender. Season with the lemon juice, salt, and pepper.
2. Beat the eggs lightly, seasoning them with salt and pepper. Pour the beaten eggs over the eggplant mixture in the pan and spread it around evenly. The eggs should barely cover all the eggplant.
3. Cover the pan and turn down the flame. Cook over very low heat until the tortilla is firm on top. Gently slide a spatula around the edges and underneath it to be sure it is not sticking.
4. Take a large plate and turn it upside down, placing it over the skillet like a lid. Holding the plate in place, overturn the skillet.
5. Slide the tortilla from the plate back into the pan and allow it to brown on the other side for a few minutes.
6. Employing the same technique, flip the tortilla back onto a large plate for serving.
7. The tortilla may be eaten hot, cold, or at room temperature. One of the more convenient aspects of Spanish tortillas is that they really are delicious at any temperature.
