Potato and Onion Tortilla(Tortilla a La Espanola)

• 4 russet potatoes, peeled and cut into 1/8inch slices
• 3 12 tablespoons extra virgin olive oil
• salt and pepper
• 1 small onion, peeled and sliced thin
• 4 large eggs

1. Preheat oven to 450 degrees.
2. Cover baking sheet with foil.
3. Peel and slice potatoes, toss with 2 tablespoons oil and season generously with salt and pepper.
4. Spread on baking sheet and bake in oven for 10-15 minutes.
5. Remove from oven and reduce oven temperature to 350 degrees.
6. In 10 inch skillet, add 1 tablespoon oil and onion slices.
7. Saute over medium heat until soft and starting to brown, about 10 minutes.
8. Season with salt and pepper.
9. Lightly beat eggs in a large bowl, season with salt and pepper.
10. Add cooked onions and potatoes.
11. Stir to coat everything evenly.
12. Heat the the remaining 1/2 tablespoon oil in skillet on med-high heat.
13. Add egg/onion/potato mixture, shake pain to prevent sticking and to spread out mixture in pan.
14. Reduce temperature to meduim heat and cook until eggs start to set on bottom, about 3-5 minutes.
15. Take skillet and put in 350 degree oven, and cook until top is brown, about 10 mintues.
16. Or use broiler instead and cook until top is brown about 2 minutes.
17. Remember skillet handle will be hot, so use dish towel or oven mitt.
18. The tortilla should slide out of pan onto a plate easily.

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

Taken from www.food.com/recipe/potato-and-onion-tortilla-tortilla-a-la-espanola-522624 (may not work)