Spinach and Potato Tortilla

Directions

1. Heat a small (8") well-seasoned cast-iron frying pan or non-stick pan to medium-low heat.
2. Add olive oil. When oil is hot, add garlic and sauté until barely golden.
3. Add spinach, a sprinkling of sea salt, and sauté until wilted. Remove from pan and set aside.
4. Season the diced potatoes generously with sea salt…
5. Melt butter in pan. Add onion and sauté until it just starts to color. Add potatoes and gently stir together so flavors meld. A grinding of fresh pepper would be nice here.
6. Add potatoes and parsley to spinach and toss together. Set aside.
7. In a measuring cup or shallow pasta bowl, beat eggs, 3 pinches sea salt and heavy cream, and if desired, a pinch of black pepper.
8. Give the pan another drizzle of olive oil. When the oil is hot, add potato/spinach mixture back in. Pour eggs over.
9. With a rubber spatula, gently scrape and lift the edges of the tortilla. You want the uncooked egg to run underneath.
10. Continue lifting the edges, until almost done, and bottom of tortilla is golden. It might stick, so you may need to gently slide the spatula underneath, to free the tortilla from the pan.
11. Carefully invert a dinner plate over the pan, hold tight, grab the hot handle with a dry dish towel and flip the pan upside down. Hopefully, your tortilla should now be upside-down on the dinner plate. You can do this!! Next, add a drizzle of olive oil to the empty pan and swirl it around. Slide the tortilla back in the pan and continue cooking until done and bottom is golden.
12. Slide out, or do the flipperoo again (which I think is fun to do) onto a serving dish. Garnish with additional parsley. Cut into pieces and serve. Tortillas are great warm, room temperature, or cold.
13. Serve a garlicky aioli alongside for spooning or dipping: 1 cup good-quality mayo or homemade, 1 tablespoon lemon juice, 2 fat garlic cloves mashed to a pulp, dash salt. Blend well. Chill.
14. Or try it with my Special Sauce: http://www.food52.com/recipes/6425_special_sauce