Tortilla Espanola (Spanish Omlet)

Ingredients

• •4 tb Olive oil
• •2 lg Onions -- peeled & cut
• •-into thin slices
• •2 lb Potatoes, peeled & cut
• •-into thin slices
• •6 Eggs
• •Salt -- to taste
• •Pepper -- to taste

Directions

1. 1Heat the oil in a large nonstick frying pan.
2. 2Saute the onions over medium heat for 6 to 8 minutes or until soft but not brown.
3. 3Drain the onions in a colander, reserving 2 tablespoons of the oil from the pan.
4. 4Cook the potatoes in boiling water for 4 to 5 minutes and drain in the colander.
5. 5Beat the eggs in a large bowl and stir in the onions and potatoes; add salt and pepper to taste.
6. 6Heat the reserved oil over high heat in a heavy nonstick pan or a well- seasoned cast iron skillet.
7. 7Add the egg mixture and cook for 2 minutes or until the bottom is lightly browned.
8. 8Place the pan in a preheated 400-degree oven for 20 to 30 minutes, or until the egg mixture is set. Invert the tortilla onto a round platter.
9. 9Cut into wedge-shaped slices and serve with a salad.