Serves 4
• 1 large russet potato
• 1 large yellow onion
• 2½ Tbs. olive oil
• salt to taste
• pepper to taste
• 5 eggs
1. Peel the potato and cut it into small dice, about ½ inch. Peel and chop the onion. Heat the olive oil in a large skillet and sauté the potatoes and onions, stirring very often, until the potatoes are just tender. Season the mixture with salt and pepper, stir, and then spread more or less evenly in the skillet.
2. Beat the eggs lightly, salt them, and pour them over the potato mixture. The eggs should barely cover the vegetables.
3. Cover and cook over very low heat until the top of the tortilla is firm, about 15 minutes. Turn a large plate upside down and place it over the skillet like a lid. Holding the plate in place, overturn the skillet, dropping the tortilla on the plate. Slide the tortilla carefully back into the skillet and brown the other side for a few minutes.
4. Employing the same technique, turn the tortilla out onto a large, round plate to serve. The tortilla may be eaten hot, warm, cool, cold, or at room temperature, and is always delicious.
