Chef Ann Cooper’s Spanish Tortilla

Ingredients

• 1 lb. potatoes, peeled
• 1 large onion, diced
• ¼ cup olive oil
• 5 eggs
• Salt, to taste
• Freshly ground black pepper, to taste

Directions

1. Slice potatoes as thin as possible and dry with a paper towel.
2. In a large sauté pan heat oil over medium heat and sauté onions until translucent; add potatoes, turning frequently for about 3 minutes or until golden brown.
3. Beat eggs until foamy and season with salt and pepper.
4. Pour eggs over potatoes, cover, lower heat and cook for 5 to 7 minutes or until bottom is golden brown.
5. Flip and cook another 5 minutes or until golden brown.
6. Cut into wedges and serve.