Tortilla of Potato and Onions

• 12 lb red potatoes, cooked but still firm, unpeeled and sliced
• 1 medium yellow onion, peeled and sliced
• 2 garlic cloves, peeled and chopped
• 3 tablespoons olive oil
• 6 eggs
• salt and pepper, to taste

1. Heat a 10" skillet and saute the potatoes, onion and garlic in the oil.
2. Beat the eggs with a bit of salt and pepper and pour over the hot veggies.
3. Using a wooden spatula, raise the edge of the omelet so that the uncooked top can flow under the omelet.
4. Cook for about 5 minutes on medium heat.
5. Place a plate over the top of the pan and invert both plate and pan so that the omelet comes out upside down.
6. Slide it back into the hot pan to cook the second side.
7. Cook for about 2 minutes more.
8. Enjoy!

red potatoes, yellow onion, garlic, olive oil, eggs, salt

Taken from www.food.com/recipe/tortilla-of-potato-and-onions-369649 (may not work)