Instructions

1. Peel potatoes and slice thinly (about 1/8 inch).
2. Slice onion into thin rings.
3. Heat olive oil in 10-inch nonstick skillet over medium heat.
4. Add potatoes and onion, season with salt and pepper.
5. Cook slowly for 15-20 minutes, stirring gently, until potatoes are tender (do not brown).
6. Meanwhile, beat eggs in a bowl, season with salt and pepper.
7. When potatoes are cooked, carefully pour off most oil (reserve for later use).
8. Pour beaten eggs over potatoes, stir gently to distribute.
9. Cook over medium heat for 3-4 minutes until edges start to set.
10. Using spatula or plate, carefully flip tortilla and cook other side for 2-3 minutes until eggs set.
11. Slide onto serving plate, cut into wedges.
12. Serve warm or at room temperature.