Spanish Tortilla (Potato and Egg Omelet)

Ingredients

• 2 lb Potatoes (Yukon gold or russet)
• 1 large Onion
• 8 large Eggs
• 1 cup Olive Oil
• 1 tsp Salt
• 1/2 tsp Black Pepper

Instructions

1. 1Peel and thinly slice the potatoes and onion.
2. 2Heat olive oil in a large non-stick skillet over medium heat. Add the potatoes and onion and cook until softened and slightly browned, about 20-25 minutes. Stir occasionally to prevent sticking. Remove from pan and drain off excess oil.
3. 3In a large bowl, whisk the eggs with salt and pepper.
4. 4Add the cooked potatoes and onion to the egg mixture and stir well.
5. 5Heat a small amount of olive oil in the same skillet over medium-low heat.
6. 6Pour the egg and potato mixture into the skillet. Cook for 10-15 minutes, or until the bottom is set and golden brown. Use a spatula to gently lift the edges of the tortilla to prevent sticking.
7. 7Place a large plate over the skillet and carefully invert the tortilla onto the plate.
8. 8Slide the tortilla back into the skillet, uncooked side down. Cook for another 5-10 minutes, or until the bottom is set and golden brown.
9. 9Slide the tortilla onto a serving plate and let it cool slightly before slicing and serving.

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