Tortilla Espanola

4 potatoes, peeled and sliced 1/4 inch thick
Salt
1/4 cup olive oil
2 onions, quartered & thinly sliced
6 large eggs
Freshly ground pepper

This dish can be found throughout Spain in cafes and is delicious warm or room temperature. I like it best the next day, room temperature. The flavors have a chance to mesh, and the potato especially is much better. If you make it and aren't happy with the seasoning, let it sit overnight and try it again in the morning.

Directions

1. I like this lower fat preparation of boiling the potatoes instead of frying them. In a large saucepan, cover the potatoes with cold water, add 1 teaspoon of salt and bring to a boil over high heat. Reduce the heat to moderate and simmer until the potatoes are just tender, about 7 minutes. Drain the potatoes and rinse under cold running water.
2. In a heavy 12-inch ovenproof skillet, heat 2 tablespoons of the oil. Add the onions and cook over moderate heat, stirring often, until golden brown, ~10 minutes.
3. In a large bowl, lightly beat the eggs. Gently stir in the potatoes and onions and season generously with salt and pepper.
4. Heat the remaining 2 tablespoons of oil in the skillet. Add the egg mixture and cook over moderate heat undisturbed until the bottom of the tortilla is lightly cook over medium heat covered, about 5-6 minutes. Use a plate to slide the tortilla out of pan, then put the frying pan on top (careful! It is hot!) and flip over--cook 5-6 minutes covered on the other side.
5. Loosen the tortilla from the pan by running the tip of a knife around the edge. Place a round platter over the pan and invert. Cut into wedges and serve hot or room temperature.
I got a dozen wonderful eggs this week from my Taproot CSA, and this is how I used half of them.