### Recipe Details Serves 4 (2 pieces each). ### Ingredients - [ ] eggs, 8 large - [ ] olive oil, 1-2 cups - [ ] yellow potatoes, 2 thinly sliced - [ ] onion, 1 thinly sliced - [ ] salt ### Directions 1. Mix eggs well in a large bowl. Salt and set aside. 2. In a non-stick pot/pan add olive oil, potatoes, and onions. Cook over low heat until potatoes and onions are soft (about 25 minutes). Place a fine-mesh strainer over a heatproof bowl/pot and drain potatoes and onions of excess oil. Reserve oil. 3. Transfer potatoes and onions to bowl with eggs, salt generously, mix well, and set aside for 5 minutes. 4. Meanwhile, add enough reserved frying oil to cover bottom of a 8-10" non-stick pan. Add egg mixture to pan and cook, swirling and shaking pan, until bottom and sides begin to set, about 3 minutes. Use a spatula to press edges into a puck shape. 5. Place a large overturned flat plate (or crepe pan in my case) on top of pan with eggs and, in one very quick motion, invert tortilla onto it. Slide tortilla back into skillet and continue to cook until second side is beginning to firm up, about 2 minutes. 6. Carefully slide tortilla out of the pan onto a clean plate. 7. Let stand at least 5 minutes before serving. ### Notes - Optionally add chorizo, peas, and/or mushrooms - Remaining oil has great flavour and can be used for other dishes! ### Filed Under #mediterranean --- Last updated: 2025-05-11