SPANISH TORTILLA

1 1/2 onions, diced
6-7 potatoes
Salt to taste
7 eggs
Olive oil

Peel and dice onions. Set aside in a bowl. Peel potatoes and cut into quarters. Slice potatoes very thinly and mix with the onions. Add salt to taste. Heat the olive oil and fry the potatoes and onions until soft.

Meanwhile, break and beat the eggs in a bowl. Drain the fried potato and egg mixture and add to the eggs. Mix well. Heat a small amount of oil in an 8-inch saute pan.

Pour about 1 inch of the mixture into the pan. Cook one side until eggs are set. Flip onto a plate to turn the tortilla over. Return to pan and cook other side until egg mixture is set. Remove onto a serving plate. May be eaten hot or cold. Yield 3 small (8 inch) tortillas.