Tortilla Espanola

3 Yukon Gold potatoes, thinly sliced (1/8″ thickness)

1 medium onion, chopped

1/2 cup olive oil

6 eggs

2 tsp salt

Put potatoes in warm water and let them sit for about 15 minutes before cooking

Heat a 1/2 of oil in a 10″ skillet.  Stir in the potatoes and onions.  Season with salt and pepper.  Let cook on medium heat for about 15-20 minutes, turning occasionally until onions and potatoes soften.

Beat eggs with salt until frothy.  After the potatoes and onions are done cooking remove them from the pan and add them to the eggs.

Heat a TBSP or two of olive oil in the pan until hot but not smoking and add egg mixture.  When outside shell begins to form flip mixture over with the help of a plate.  Slide uncooked side down of egg tortilla back in the pan.  Cook the other side pressing down on the tortilla with a spatula until cooked through about 4-6 minutes (keep and eye on the eggs at this point because they can over brown quickly).

Slide the finished tortilla onto a cutting board and let cool slightly.  Serve warm or room temperature cut into wedges or squares.

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