MacKenzie Spanish Tortilla

2 Tbsp olive oil
2 onions, sliced
1 garlic clove, crushed
1 lb cooked waxy potatoes, sliced
6 eggs, beaten
3 Tbsp milk
1 3/4 cups mild cheddar cheese, grated
Salt and black pepper to taste

Directions:
1. Heat olive oil in large skillet over low heat.
2. Add onions and garlic and cook for 5 minutes until golden, then add cooked potatoes and heat through.
3. In large bowl beat eggs and milk, add the cheese and season lightly.
4. Add potatoes, onion and garlic to egg mixture. Stir well and return the pan to the heat.
5. Heat remaining oil in pan and return the potato and egg mixture to the pan and cook over low heat for 10 minutes.
6. Shake pan occasionally so that the underside does not stick too much.
7. Use wooden spoon to turn over the egg in the base of the pan, to allow the middle to cook through.
8. When the eggs have set, run spatula under the tortilla to loosen it and invert it onto a plate. Place back into skillet, uncooked side down and cook for an additional five minutes.

Bible Text: Psalms 68:18
“Thou Thou hast ascended on high, thou hast led captivity captive: thou hast received gifts for men; yea, for the rebellious also, that the LORD God might dwell among them.”