Recipe: Potato Tortilla

For 4 to 6 persons:

1 cup olive oil

four large potatoes - peel and cut in squares about 2mm thick

salt to taste

one large onion, thinly sliced

four large eggs

(Some people add thin slices of red pepper together with the onion.)

Heat the oil in a 9-inch skillet, add potatoes, one slice at a time so that they don't stick. Alternate layers of potato and onion. Cook slowly, medium flame. DO NOT FRY!! Turn ocasionally until potatoes are tender, but not brown. They must be loose, not "in a cake". Beat eggs in a large bowl with a fork. Salt to taste. Drain potatoes. Add potatoes to beaten eggs, pressing them so that eggs cover them completely. Let sit for 15 minutes.

Heat 2 tbsp of the oil in large skillet. Add potates-egg mixture, spreading quickly.Lower the heat to medium-high.Shake pan to prevet sticking (crucial step!!) When potatoes start to brown, put a plate on skillet and turn around, adding another tbsp of oil. Brown on the other side. You can flip it three or four times for better cooking.