Spanish potato Tortilla (Tortilla de Patalas)

This dish from Spain is very versatile and has only has 3 major ingredients. You can cut it into wedges for a side dish or use for first course. You can cut it into small squares for pupus or you can have it for breakfast. The word Patalas is of America's origin since the potato did not exist in Europe and was brought from South America.

4 medium potatoes, peeled, thinly sliced or cut as if for French fries.
1 large onion, chopped
8 eggs

Fry the potato until tender in hot oil enough to cover. Drain. In a separate fry pan saute until golden the onion. Beat eggs in a large bowl. Add fried potatoes, onions and salt and pepper. In a medium fry pan heat 1 tablespoon oil and pour in half of the mixture and cook slowly until sides and bottom are light brown and filling is not too liquid. To turn place a larger plate over pan and quickly turn. Add a little more oil to pan and slide tortilla back letting liquid go first. When both side are brown and egg is set turn onto plate as before. Cover to keep warm and repeat with remaining mixture.