- 4 medium New Brunswick Russet Burbank potatoes, cooked
- 1/4 cup olive oil
- 1 large onion, halved and then sliced
- 6 large eggs beaten
- Salt and pepper
Heat the olive oil in a large skillet over medium heat. Add onion and cook until translucent and soft, stirring occasionally. Add diced, cooked potatoes to skillet. Stir to combine potatoes and onion, let cook 5 to 10 minutes. Stir occasionally to prevent browning. Remove potatoes from pan and mix with beaten eggs. Remove excess oil from frying pan and pour into mixture of potatoes and beaten eggs. Shake the pan to distribute mixture evenly. Reduce heat to medium-low and cook for about 4-6 minutes on one side, or until the sides of the tortilla come away cleanly and are a little brown. Invert a plate on top of the skillet and carefully turn the tortilla out. Then carefully slide the tortilla back into the pan uncooked side down and cook for another 4-6 minutes. This is an ideal use for leftover potatoes, if you have them. For a light version of this recipe, you can simply boil some potatoes just for this occasion. 4 portions.