TORTILLA DE PATATAS Y CEBOLLA (Potato and onion egg tortilla)

4 medium white potatoes
2 medium white onions
500 ml oil (I used a mix of cooking oil and olive oil)
6 eggs
salt

Peel the potatoes and onions, halve lengthwise and thinly slice crosswise.

In a medium sized skillet, heat the oil over a high heat until shimmering. Carefully add the potatoes and onions, ensuring they are covered in oil (adding a bit more if you need to)
Reduce heat to medium and simmer slowly for 20 - 25 minutes, until they soften and just begin to slightly brown. Using a slotted spoon, transfer the potatoes and onions to a colander to drain. Reserve 2 tblspns of the oil.

In a large bowl, beat the eggs until frothy (by hand or an egg beater) Season with a good pinch of salt. Pour the drained potatoes and onions into the egg, gently push down to cover completely with the egg and leave for 10 minutes to absorb.

Heat the reserved oil in a non stick medium sized skillet over a high heat. Pour in the egg, potato and onion mixture, swirl the pan in a circular motion for a few seconds to prevent egg from sticking. Turn heat to medium low and cook until the bottom is golden and the tortilla looks set, about 6 - 7 minutes.

Remove from heat, place a large plate over the pan, and carefully and quickly turn the tortilla over onto the plate, then slide it back into the skillet. Swirl again ina circular motion to settle the tortilla and tuck any edges down with a spatula. Cook for another 3 - 4 minutes until firm but still moist in the centre.

Turn the tortilla out onto a large plate and let cool before slicing into thick wedges to serve.

The Greek and I had it with a good dollop 
of some left over salsa brava and spinach with raisins and pine nuts

Absolutamente delicioso!