Tortilla Española

Ingredients

• 5 medium potatoes, peeled and thinly sliced
• 1 onion, thinly sliced
• 6 eggs
• 1 cup olive oil, for frying
• Salt, to taste

Steps

1. Heat olive oil in a deep pan, add potatoes and onion, and cook gently over medium-low heat, stirring occasionally, until tender but not browned, about 15-20 minutes.
2. Drain the potatoes and onion well, reserving the oil.
3. Beat eggs with salt in a large bowl, then fold in the drained potatoes and onion.
4. Heat a couple tablespoons of the reserved oil in a nonstick skillet, pour in the egg mixture, and cook over medium heat until the edges set, a few minutes.
5. Place a large plate over the skillet and flip the tortilla onto it, then slide it back into the pan to cook the other side, another 3-4 minutes.
6. Slide onto a plate and let rest a few minutes; serve warm or at room temperature.