The Preparation
Peel potatoes and slice thinly (uniform thickness, not too thin).
Slice onion.
Heat olive oil in a high-sided non-stick pan over medium heat.
Add potatoes and onions to the pan. Cook for 10-15 minutes, stirring occasionally, until potatoes are soft and onions are translucent. Season with salt and pepper.
Meanwhile, whisk eggs in a large bowl until frothy.
Add the sauteed potatoes and onions to the eggs and mix until well combined.
Return mixture to the pan over medium heat.
Cook for about 3 minutes on the first side until set.
Place a plate on top of the pan and flip the tortilla onto the plate.
Slide it back into the pan to cook the other side for about 3 minutes.
Serve warm or at room temperature.
