Spanish Tortilla

This recipe comes from CUESA's Executive Director, Dave Stockdale.

2 onions, diced
4 medium potatoes, peeled and diced into small cubes
6 eggs, beaten
2 teaspoons olive oil
Salt and pepper to taste

Saute onions in 1 teaspoon oil until transparent. Add potatoes and additional teaspoon of oil and continue cooking under potatoes are tender. Add potato and onion mixture to beaten eggs and mix thoroughly. Transfer to lightly oiled pan and cook until set (lightly browned on the bottom). Season to taste.

Feel free to experiment with seasonal fillings.