- Olive oil
- 1 cup potatoes, thin sliced
- 2 tablespoons onions, thin sliced
- Kosher salt and fresh ground pepper
- 4 eggs
Heat a skillet over low heat and coat with olive oil.
Season potatoes and onions with salt and pepper.
Cook slowly – do not fry.
When cooked, drain and save oil.
Whisk eggs with a pinch of salt and pepper until fluffy.
Stir in potato mixture.
Add saved oil to skillet over medium-heat.
Pour in egg mixture and cook until golden.
Cover skillet with a plate larger than pan.
Flip tortilla over onto plate, then slide back into skillet.
Cook for about 3 minutes longer or until cooked through and browned on bottom.
Cut into wedges to serve.