Spanish Potato Tortilla

1. Slice the potatoes and onions (1/8^th inch thick).
2. Heat the olive oil in a large nonstick skillet. Add the sliced onions, and cook for 3-5 minutes or until they are translucent.
3. Add sliced potatoes, cook for another 10-15 minutes.
4. Add 6 eggs to a large bowl.
5. Remove the potatoes and onion from the oil and place in the bowl with the eggs, stir, and season with salt.
6. Cover and let the rest for 15 minutes.
7. Warm-up a medium-sized non-stick pan with olive oil.
8. Cook the mixture for 1 minute on high heat, and 2-3 minutes on low heat until the edges are cooked.
9. Use a plate that’s larger than the pan to flip the mixture with the pan onto the plate.
10. Add the flipped potato tortilla back into the pan and cook it for 1 minute on high heat, and 2-3 minutes on low heat.
11. Take off the pan, and let the tortilla sit for 5 minutes to fully set.

Notes 

• Spanish tortillas are traditionally served at room temperature, but they can also be eaten warm or straight out of the refrigerator.

• Spanish tortillas are traditionally eaten as a tapas dish, but it’s great all day long.