Josiah Knight - Spanish Tortilla with Basil Aiolia

Ingredients

• 6 tablespoons olive oil, divided (as needed)
• 1 to 1 1/4 lbs (3 to 4 medium-sized) red skin or Yukon Gold potatoes, scrubbed or peeled, quartered lengthwise and sliced no thicker than 1/4 inch
• 1.5 to 2 medium onions (cut in half and sliced thinly)
• 2 garlic cloves, minced
• sea salt and black pepper
• 1 tablespoon fresh minced herbs (like basil, parsley, thyme) or spanish smoked paprika (if nothing fresh)
• 6 large eggs
• 1/4 cup grated Asiago or Parmesan cheese
• 1/2 red bell pepper, diced
• 1 lb frozen (1 bunch unfrozen) shredded swiss chard or spinach, microwaved and drained