Tortilla De Patatas -- Potato Omelet (Spain)

• 14 cup extra virgin olive oil
• 3 cups new potatoes, diced
• 14 cup onion, finely chopped
• 4 eggs, beaten
• 1 dash salt, to taste
• 1 dash pepper, to taste

1. In an 8 1/2-inch skillet, put the oil & place over medium-low heat.
2. When oil is hot, add potatoes & cook for 15 minutes, stirring occasionally.
3. Add onion & cook another 20-30 minutes, or until the potatoes & onion are completely done & lightly golden.
4. Pour excess oil into a small bowl & set aside.
5. Put vegetables in a larger bowl, then pour the beaten eggs over the veggies, season to taste with salt & pepper & stir carefully to combine.
6. WIPE THE SKILLET CLEAN, then pour the reserved oil back into the skillet.
7. Place over medium heat &, when oil is hot, pour the egg-&-vegetable mixture into it.
8. Shake the pan to spread this mixture evenly & cook for 7-10 minutes, or until the bottom is golden.
9. Carefully slide a spatula along the sides & underneath the omelet to make sure it is not sticking, then place a plate over the pan.
10. Hold it tightly with one hand & turn the pan over with the other hand.
11. Then slide the tortilla back into the pan & cook for another 3-5 minutes, or until the bottom is set but the inside still slightly moist.
12. Serve warm or at room temperature & enjoy!

extra virgin olive oil, new potatoes, onion, eggs, salt, pepper

Taken from www.food.com/recipe/tortilla-de-patatas-potato-omelet-spain-373326 (may not work)