Spanish Omelet/Tortilla De Patatas

• 4 Large Idaho potatoes (peel and slice)
• 1 Large onion (diced)
• 6 large eggs
• 1/2 cup olive oil
• Salt to taste

Preparation

1 Heat the oil in a skillet; add sliced potatoes and diced onions. Cook slowly, medium flame.
2 Turn occasionally until potatoes are tender.
3 Beat eggs in a large bowl with a fork. Salt to taste. Drain potatoes.
4 Add potatoes to beaten eggs. Heat 2 Tbsps of the oil in large skillet. Add potato-egg mixture, spreading quickly.
5 Lower the heat to medium-high. When potatoes start to brown, put a plate on top skillet and flit to cook other side.
6  Adding another Tbsp of oil. Brown on the other side. Cook for about 2 more minutes.

Source:

Idaho Potato Commission