Tortilla Espanola

• 1/4 cup plus 2 tbs oil
• 1 1/4 pound red bliss potatoes; peeled, sliced 1/8 in thick
• 1 onion halved and thin sliced
• 8 large eggs

1. 1. Preheat broiler. Heat 1/4 cup of olive oil in large skillet. Add potato and onion slices. Season with salt and pepper. Cook over medium heat stirring frequently until the potatoes and onion are tender but not brown, 15 min.
2. 2. In large bowl lightly beat eggs and season with salt and pepper. Scrape potato mixture into the bowl
3. 3. Return skillet to the heat and add remaining 2 tbs of oil. Add the egg mixture spreading out in an even layer. Cover and cook over low heat until tortilla is set on bottom and edge, 10 min, transfer skillet to oven, broil 8 inches from heat, just until top is set about 1 min, set large plate over skillet and turn onto plate, let set 5 min

oil, red bliss potatoes, onion, eggs

Taken from www.epicurious.com/recipes/member/views/tortilla-espanola-50179467 (may not work)