Spanish Egg And Potato Tortilla

• 1/4 cup olive oil
• 1 lb russet potato, peeled and cut into 1/4-inch cubes (about 2 potatoes)
• 1 onion, minced
• salt
• fresh ground black pepper
• 10 large eggs

1. Adjust oven rack to the middle position; preheat oven to 450u0b0.
2. Heat oil in a 10-inch ovenproof nonstick skillet over med-high heat until shimmering.
3. Add in potatoes, onion, and 1/2 teaspoon salt.
4. cover and cook, stirring occasionally, until potatoes and onion are soft, 8-10 minutes.
5. In a bowl, whisk eggs, 1/4 teaspoon salt, and 1/4 teaspoon pepper together.
6. Add eggs to the skillet and cook, using rubber spatula to stir gently in circular motion, until mixture is slightly thickened, about 1 minute.
7. Bake in oven until top is puffed and edges have pulled away slightly from sides of pan, 3-5 minutes.
8. Use rubber spatula to loosen tortilla from skillet, then slide onto cutting board, slice into wedges and serve.

olive oil, russet potato, onion, salt, fresh ground black pepper, eggs

Taken from www.food.com/recipe/spanish-egg-and-potato-tortilla-476157 (may not work)