Onion, Potato and Palmito Tortilla

Ingredients

• •1 onion sliced thin
• •4 baking potatoes
• •5 ounces Costa Rican hearts of palm, drained and diced
• •4 eggs
• •3 1/2 tablespoons extra-virgin olive oil
• •Salt, pepper

Directions

1. 1Peel potatoes and slice into 1/8-inch-thick rounds. Toss with 2 tbsp. olive oil and season generously with salt and pepper. Spread on baking sheet and bake at 475 degrees Fahrenheit until cooked through, about 10 minutes. Remove from oven and reduce oven temperature to 350 degrees Fahrenheit.
2. 2Saute onion slices in 1 tbsp. olive oil over medium heat until soft and starting to brown, about 10 minutes. Season generously with salt and pepper.
3. 3Season eggs to taste with salt and pepper and lightly beat in medium bowl. Add cooked onion, diced heart of palm and potato and stir to coat evenly.
4. 4Wipe out skillet. Heat remaining ½ tbsp. olive oil over medium-high heat. Add egg mixture, shaking pan to prevent sticking. Spread out mixture evenly in pan. Reduce temperature to medium and cook until egg starts to set and bottom is golden brown when sides are lifted with spatula, 3 to 5 minutes.
5. 5Bake at 350 degrees until top is just set, about 10 minutes. Or broil until top is set, about 2 minutes.