Spanish Tortilla (Potato Omelette)

Ingredients

• 4 large potatoes, peeled and thinly sliced
• 1 large onion, thinly sliced
• 1/4 cup La Favorita Oil
• Salt and pepper to taste
• 6 eggs

Directions

1. Heat the La Favorita Oil in a large skillet over medium-high heat.
2. Add the potatoes and the onion to the skillet and cook until the potatoes are golden and tender, stirring occasionally, for about 10-12 minutes.
3. Meanwhile, beat the eggs in a large bowl and season with salt and pepper to taste.
4. Once the potatoes and onion are cooked, drain them and add them to the beaten eggs, mixing well.
5. Pour the egg, potato, and onion mixture into the hot skillet and cook over medium-low heat for about 5-7 minutes, until the edges are golden and the bottom is set.
6. Place a large plate over the skillet and flip the tortilla, then slide it back into the skillet and cook for another 5-7 minutes until cooked through.
7. Serve hot, cut into wedges.