Catalan Potatoes
	1/2 cup    olive oil (1/3 cup for nonstick pans)   3   whole cloves garlic, peeled   1   large Spanish onion, diced   2   large Idaho potatoes (about 1 lb. total), peeled and sliced 1/4-inch thick   3   cloves garlic, chopped fine   4   plum tomatoes, peeled, seeded, and diced   1 tsp    salt; more to taste   1/2 tsp    freshly ground black pepper; more to taste     Heat an 8- or 9-inch skillet over medium heat. Pour in the olive oil and add the whole garlic cloves. Cook the garlic until browned, about 8 min. Discard the cloves. Add the diced onion to the pan. Sauté in the oil until light brown, about 12 min. Remove the onions from the pan with a slotted spoon. Add half of the potato slices to the oil. Top them with an even layer of the onions, chopped garlic, tomatoes, salt, and pepper. Top with the remaining potato slices. Cook the potatoes until browned, about 15 min., and then turn the potatoes over, pressing down on them with a spatula. (You don’t have to turn all the potatoes at once; the potato cake will still keep its shape.) Continue cooking until the underside is brown and the potatoes are tender throughout, about another 15 min. Slide from the pan onto a serving platter and serve immediately.    Nutrition Facts Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information provided by the recipe author.           Amount Per Serving       Calories   235.00       % Daily Value Total Fat   0%   Cholesterol 0.00mg   0%   Dietary Fiber 2.00g   8%   Protein   0%     Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.