1.    Heat oil over medium-high heat in a 10" sauté pan.

2.    Add potatoes and onions and cook, lifting and turning, until potatoes are soft but not brown  ~ 20 minutes. 

3.    Beat eggs in a large bowl until pale yellow.

4.    Transfer sautéed potatoes and onions with a slotted spoon to beaten eggs.

5.    Saving the oil. 

6.    Heat 1 Tbs. saved oil into the same sauté pan over medium heat.

7.    Add egg and potato mixture, spreading potatoes evenly in the pan.

8.    Cook uncovered until the bottom is lightly browned, about 3 minutes. 

9.    Gently shake pan so tortilla doesn't stick.

10. Slide a spatula along the edges and underneath the tortilla.

11. Place a large plate over pan and quickly turn plate and pan over so tortilla falls onto plate.

12. Add 1 tsp. saved oil to sauté pan.

13. Slide tortilla back in (uncooked side down), carefully tuck in sides with a fork, and continue cooking over medium heat until eggs are just set, ~ 3 minutes.

14. Cut into wedges and serve at room temperature.

YIELDS: 4-8 servings.

CHEF’S NOTE:  Add the potato mixture while it's hot enough to start cooking the eggs but not so hot as to soufflé them.