Spanish Omelet/Tortilla de Patatas

From: Executive chef Dario Lagoa, Café Iberico, Chicago. Yield: 1 omelet.

4 large Idaho potatoes, peeled
and sliced
1 large onion, diced
6 large eggs
½ cup olive oil
to taste, salt

Heat the oil in a skillet. Add sliced potatoes and diced onions. Cook slowly on medium flame. Turn occasionally until potatoes are tender.

Beat eggs in a large bowl with a fork. Salt to taste. Drain potatoes. Add potatoes to beaten eggs. Heat 2 Tbsp. oil in large skillet. Add potato-egg mixture, spreading quickly. Lower the heat to medium-high. When potatoes start to brown, put a plate on top of skillet and flip to cook other side, adding another Tbsp. oil. Brown second side. Cook for about 2 more minutes.