1. Adjust oven rack to the middle position; preheat oven to 450°. 2. Heat oil in a 10-inch ovenproof nonstick skillet over med-high heat until shimmering. 3. Add in potatoes, onion, and 1/2 teaspoon salt. 4. cover and cook, stirring occasionally, until potatoes and onion are soft, 8-10 minutes. 5. In a bowl, whisk eggs, 1/4 teaspoon salt, and 1/4 teaspoon pepper together. 6. Add eggs to the skillet and cook, using rubber spatula to stir gently in circular motion, until mixture is slightly thickened, about 1 minute. 7. Bake in oven until top is puffed and edges have pulled away slightly from sides of pan, 3-5 minutes. 8. Use rubber spatula to loosen tortilla from skillet, then slide onto cutting board, slice into wedges and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
