Ingredients:

» Eggs - 5 Large
» Potatoes - 3 Medium
» Onion - 1 Large Yellow
» Olive Oil - 2 Cups
» Salt - 1 ½ Tbs

Wash and peel the onions and potatoes. Dice onions and set aside. Cut potatoes into half and then again into small irregular pieces with a lot of surface area. Add potatoes to onions and season the mixture with 1 tbs. salt (or to taste). Now heat 2 cups of olive oil over medium-high heat. Add the potato mixture and leave it frying for about 15 minutes. (This is a crucial step, not too hot! The potatoes and onions should be allowed to boil in the oil. You want the mixture caramelize a bit but no crispiness! Otherwise the potato mixture’s texture will clash with the delicate egg.) Beat the eggs with ½ tbs. salt. Take the potato mixture out of the oil and allow it to drain and cool for 3-5 minutes. Add the potato mixture to the beaten eggs and mash a bit with a fork in order to ensure full incorporation. Pour off extra oil from the potato mixture, keeping 2 to 3 tbs. of the oil to fry the tortilla. Place the combined egg and potato mixture in the pan of oil over medium heat. (This is the most important step to making a great Tortilla. You must cook the omelet slowly over medium heat. The omelet should be hot throughout but still be slightly juicy in the center. Think of it as you would a steak cooked to medium.) Allow the omelet to cook for 5 minutes on the first side. Flip the tortilla by placing a plate over top of the pan. In one smooth motion flip the pan and allow the omelet to drop onto the plate. Slide the omelet from the plate into the hot pan after adding a touch more oil. Cook for another two minutes or until center is hot but not fully congealed. Take the Tortilla out of the pan and allow it to stand an additional 5 minutes before slicing it into triangles or bite-sized cubes and serving with roasted red peppers or crispy bread.