Tortilla Espanola (Spanish Omelet)

SERVES 8 -10
Ingredients
* 3 large potatoes, peeled and cut into thin fries
* 1/2 yellow onion, chopped
* 6 eggs beaten
* oil (enough to cover potatoes)
* salt

Directions
• Add oil to a deep 10" frying pan. Cook potatoes and chopped onions.
• Saute uncovered until the potatoes are soft, but not brown. Remove potatoes and onions.
• Beat the eggs.
• Stir in the potatoes and onions into the beaten eggs. Add salt.
• Heat a 10" non-stick frying pan with two tablespoons of oil.
• Add the potato and egg mixture and cook on low heat until the egg is set (fork will come out clean if inserted).
• Flip the tortilla using the lid of a large pan or a large plate. (It needs to be wider than the frying pan all around so you do not get hot mixture on your arm): Place lid over the frying pan. Quickly turn pan over. Slide the tortilla, cooked side up, back onto the frying pan. You may need to carefully jiggle or lift the sides of the flipped tortilla to keep the uncooked mixture underneath so it can cook. Cook for a few more minutes to cook completely.
• Remove from heat and let tortilla rest for 15 minutes before serving.
• May be served warm or at room temperature.
• Serve in pie like slices or cut into cubes if serving it to a larger crowd.

Some cookbooks say, rather than flipping the tortilla, you cook on top of the stove until the egg is set on the bottom and then transfer the pan to a 400 degree oven to finish. My grandmother never did this.