1. In a large bowl, toss together 4 tablespoons oil, potatoes, onion, 1/2 teaspoon salt, and pepper until potatoes are well coated. 2. In a 10 inch skillet, heat 2 tablespoons oil over medium high heat. 3. Reduce heat to medium low and add potato mixture to skillet; reserve bowl. 4. Cover and cook, stirring occasionally, until potatoes are tender, about 25 minutes. 5. Meanwhile, in reserved bowl, whisk together eggs and 1/2 teaspoon salt until combined. 6. Remove skillet from heat and scrape contents into eggs and fold until combined. 7. Return skillet to stove and raise heat to medium high; heat 1 teaspoon just to smoke point. 8. Add potato-egg mixture to skillet and cook, while shaking and folding mixture for 15 seconds; smooth top of mixture. 9. Reduce heat to medium, cover and cook, gently shaking pan, until bottom is golden brown and top is set, about 2 minutes. 10. Loosen tortilla from pan and slide onto a plate; place another plat over top and flip; slide tortilla back into skillet. 11. Cook until second side is golden brown, about 2 minutes. 12. Let cool at least 15 minutes and cut into wedges to serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
