tortilla española con pico de gallo

oOtherwise known as tortillas de patatas,  this is a delicious down to earth meal that can be eaten at nearly any temperature and for any meal.
Basically it is a potato omelet.
lately I have been on a potato kick....and when I say lately...i think I mean all the time.
when I get mochi, I get purple potato flavor...when I go to the cafe with friends, I get the white sweet potato latte...if I can, I put potatoes in everything lately.
alright...so for the tortilla:
3-4 large sliced potatoes
1 medium onion sliced, or 1/2 a large onion
2 cloves of garlic crushed
4-5 eggs depending on their size, large-ish
olive oil
salt pepper

fry the potatoes with the onions in the olive oil until the potatoes are tender and start to color and the onions are starting to caramelize, add the garlic, cook another 1-2 minutes.
in a separate bowl beat the eggs until they are well blended
remove the potatoes and onions from the heat, allow to cool briefly, then add the potatoes to the eggs, mix loosely, return the frying pan to the heat and add the egg/potato mixture, make sure the potatoes and onions are spread evenly around the pan.
allow the eggs to solidify a bit, lift the sides of the omelet and allow more liquid egg to run underneath
repeat this process until the egg it relatively solid on top
with a large plate cover the frying pan and flip the omelet onto the plate, then slide the uncooked side back into the frying pan cook for a few more minutes until the other side is crisp
remove from heat and cut with a pizza cutter

pico de gallo
sweet tomatoes chopped
red onion chopped
yellow pepper chopped
cilantro roughly chopped
lime juice
salt
roasted corn kernels (optional)
jalapeño or anaheim chile chopped (optional)


mix all ingredients to taste and serve on top of slices of the tortilla, can be served with soy sour cream or standard sour cream if you are not dairy free

this can be a gluten and dairy free meal