This kind of tortilla is a tasty spanish omelette with potatoes, garlic and onion, not the flatbread type. Traditionally, tortillas involve cooking those potatoes, garlic and onions in a cup or more of olive oil, which it tasty, but it seems like a lot for an ordinary weeknight meal. I lightened it by roasting the potatoes in a couple tablespoons of melted fat and sautéeing the aromatics in a little bit more. This tortilla makes a filling dinner with salad or soup, and I like to eat if for lunch (and breakfast!) the next day too!

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