Spanish Omelet Tortilla De Patatas

Recipe courtesy of Dario Lagoa, Executive Chef at Café Iberico in Chicago, Illinois.

Recipe Ingredients:

4 large Idaho® potatoes, peeled and sliced
1 large onion, diced
6 large eggs
Olive oil, as needed
Salt to taste

Cooking Directions:

1. Preheat 2 to 3 tablespoons oil in a skillet; add sliced potatoes and diced onions. Cook slowly over medium heat. Turn
   
2. occasionally until potatoes are tender.
3. Beat eggs in a large bowl with a fork. Salt to taste. Drain potatoes. Add potatoes to beaten eggs.
4. Heat 2 tablespoons oil in large skillet. Add potato-egg mixture, spreading quickly. Lower the heat to medium-high. When potatoes
   
5. start to brown, carefully put a heat-resistant plate on top of skillet and flip. Add another tablespoon of oil; return omelet to
   
6. pan and cook for about 2 more minutes to brown on the other side.

Makes 4 servings.

Recipe and photograph courtesy of the Idaho Potato Commission.