1/4 c. olive oil
1/2 lb. potatoes (sliced thin or chopped into sm. pieces)
1 lg. onion (chopped sm.)
5-6 eggs
Salt and pepper

Saute onions in olive oil sprinkled with pepper and a dash of salt until onions are soft. Drain the oil and set aside the onions. Use the oil you drained to cook the potatoes covered, at low heat, for about 25 minutes.

Beat eggs with 3/4 teaspoon of salt. Add onions.

When potatoes are cooked, drain oil, if any, and add potatoes to egg mixture. Mix.

Pour mixture into lightly oiled hot pan. Cook over low heat until center becomes almost dry. Then place large plate over pan and turn over. Slide the tortilla back in pan and cook other side for about 10 minutes more. Serve hot or cold.