Spanish tortilla (omelette)

Ingredients:

• 5 potato tubers, peeled, sliced ​​and then cut into half circles
• Olive oil
• 1 onion, finely diced
• 7 eggs (if the potatoes are large, use 9 eggs)
• Salt

Preparation:

1. In a large skillet over medium-low heat, heat enough oil to completely cover the potatoes. Add the potatoes and cook, covered, until tender but not crisp, about 10 minutes.
2. While the potatoes are cooking, heat 1/4 cup olive oil in a second skillet over medium heat. Add the onion and sauté until soft and translucent, but not browned, 5-7 minutes.
   
   When the potatoes and onions are soft, place them in a large bowl, draining as much oil as possible. Reserve the oil for use in another dish.
3. In another large bowl, crack the eggs and whisk them well. Add the potato and onion mixture and season with salt.
   
   Heat 2 tablespoons olive oil in a nonstick skillet over medium heat. When hot, add the potato and egg mixture, reduce heat to medium-low, and cook until the eggs are set and the bottoms are golden brown (check by lifting with a spatula), 7-10 minutes.
4. Place a plate large enough to cover the entire surface of the pan on the surface of the pan and carefully flip the tortilla over.
   
   Return the pan to the heat, add a little more oil if needed, return the tortilla to the pan, toasted side up, and cook until the other side is golden brown, about 5 minutes. Invert onto a plate, slice, and serve.