Tortilla de Patatas

Serves 2

1-2 tablespoon extra virgin olive oil (for frying)
2 small yukon gold potatoes, very thinly sliced, your choice to peel (or any thin skinned, not high starch potato will work)
1/4 cup yellow onions or red onions, minced
1 garlic clove, peeled and finely minced
3 large eggs
salt and pepper, to taste
2 tablespoons fresh parsley, chopped (NOT dried)
spanish smoked paprika, for garnish

Heat up the olive oil in a large skillet on medium-low heat. Add the potatoes in a single layer (as best you can) and lightly fry until softened but not crispy browned, about 10 minutes. A little bit of browning is okay. In the meantime whisk together the eggs, and a dash of salt and pepper. Add the onion, garlic and eggs to the skillet, tilt pan to distribute eggs and reduce temperature to low. Let eggs cook until set-softened but not dried out, about 5-7 minutes. The eggs should be {slightly} runny on top. Remove from heat and season with salt and pepper. Garnish with the parsley, a sprinkle of smoked paprika and lemon wedges.