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1
Heat some oil, enough to cover the potatoes, in a large saute pan over medium-low heat.
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2
Add the potatoes and cook, covered, until the potatoes are soft but not crispy, about 10 minutes.
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3
While the potatoes are cooking, heat 1/4 cup olive oil in a second saute pan over medium heat.
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4
Add the onions and cook until soft and translucent, without any color, 5 to 7 minutes.
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5
Once the potatoes and onions are soft, strain into a large bowl and drain off as much oil as possible.
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6
Set the oil aside for use in another dish.
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7
In another large bowl, crack the eggs and whisk well.
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8
Stir in the potato and onion mixture and season with salt.
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9
Heat 2 tablespoons olive oil in a nonstick fry pan over medium heat.
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10
When the oil is hot, add the potato and egg mixture, reduce the heat to medium-low, and cook until the eggs are set and the bottom is golden (use a spatula to peak underneath), 7 to 10 minutes.
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11
Place a plate over the top of the fry pan large enough to cover the surface and carefully flip over the tortilla.
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12
Return the pan to the heat, add a little more oil if necessary, slide the tortilla back into the pan with the golden side facing up, and cook until the opposite side becomes golden, about 5 minutes.
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13
Flip back onto the plate, slice, and serve.
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14
A viewer, who may not be a professional cook, provided this recipe.
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15
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
