Spanish Potato Tortilla

4 medium potatoes, peeled and thinly sliced
1 large onion, chopped
8 eggs
salt and pepper to taste
oil

Fry potatoes until tender in enough hot oil (preferably olive) to cover.

Meanwhile, in separate frying pan, saute onion slowly until golden and tender.

In large bowl, beat eggs, then add fried potatoes, sauteed onions and salt and pepper.

In medium nonstick frying pan, heat 1 Tbsp oil. Pour in half of egg-potato mixture and cook slowly until sides and bottom are light golden color and filling is not too liquid. To turn, place similar sized plate over top and quickly turn tortilla over onto it. Add a few drops of oil to frying pan and slide tortilla back onto it, letting liquid fall first. When both sides are browned and egg is set, turn onto another plate as before. Repeat with second half of mixture.

Serves 4-5

VARIATION
Cook tortilla in an oven-proof pan and instead of flipping, once sides and bottom are set, transfer pan to oven and bake at around 350 (or 400?) for 7-8 minutes until egg is set.

NOTES
From Kim.