Tortilla Española

Ingredients

• 2 lbs potatoes, thinly sliced
• 1 onion, thinly sliced
• 1 cup olive oil
• 6 large eggs
• Salt to taste

Instructions

1. 1Slowly cook potatoes and onion in olive oil over low heat until tender but not browned, about 20 minutes.
2. 2Drain potatoes and onion, reserving the oil.
3. 3Beat eggs with salt in a large bowl, then fold in the potatoes and onion.
4. 4Heat a couple tablespoons of the reserved oil in a nonstick skillet.
5. 5Pour in the egg and potato mixture, cooking over medium-low heat until the edges set.
6. 6Invert onto a plate, slide back into the pan, and cook the other side until just set.
7. 7Rest a few minutes before slicing into wedges.

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