Tortilla Espanola

INGREDIENTS:

4-5 medium potatoes

Half onion

Oil

Salt to taste

5-6 eggs

DIRECTIONS:

1. Peel and thinly slice the potatoes and onions.
2. In a frying pan in medium heat, put the potatoes and onions with a big pinch of salt. Cover with vegetable oil, enough to almost cover all the potatoes.
3. Fry the potatoes and onion till tender and well done, cutting them with a wooden spatula to make the pieces of potatoes smaller, like a size of a quarter.
4. When all the potatoes are done, strain all the oil and set aside.
5. In a big bowl scramble the eggs, add a pinch of salt and add the potatoes. If not well cover with the egg  add a splash of milk or another scrambled egg.
6. Heat 1 tablespoon of oil in a skillet big enough to fit all the potato egg mixture and heat for a couple of minutes in medium –low heat. Add the mixture and  moved a bit with a spatula to get an even layer… cook without moving for 7 minutes.
7. Then place a large plate over the pan, flip the pan to transfer the eggs onto the plate. Cooked side should be golden brown. Carefully slide tortilla back into pan, and cook the other side for 5 to 10 minutes.

  
Courtesy of Ava Haeberlin, Relief Society Birthday Celebration, March 2012