TORTILLA DE PAPAS

Tortilla de papas - serves 3 as a main course.

• 2 good-sized idaho potatoes, peeled, cut in quarters, and then sliced in 1/2" pieces
• 1/2 large onion, also cut more or less in 1/2" pieces
• lots of olive oil
• 5 large eggs
• salt and pepper

In a 12"pan (preferably cast iron or nonstick), heat 1/4 cp. of olive oil on high until it starts to shimmer.  Pour in the potatoes and onions, stir, and cover, and turn down the heat to medium-low.  Over the next 10 minutes, uncover and stir with a metal spatula several times, so it doesn't stick to the bottom of the pan - the potatoes may break up somewhat, no problem.  When they are cooked through - test with a fork - pour all of it into a colander in the sink and let the oil drain off.

Meanwhile, beat the eggs in a bowl with a fork, add a half teaspoon salt and a generous sprinkling of pepper, and stir in the drained potatoes/onions.  Wipe out the pan completely, and add 2 TB of fresh oil and heat to shimmering again.  Give the potato/egg mixture another stir and pour it into the hot pan - it should sizzle.  Run the spatula around the edges a few times to let the liquid egg seep underneath.  Then turn the heat down to low and cover for 5 minutes (check the bottom after 3 to make sure it's not burning.)

When the bottom is golden brown, you are supposed to flip it by putting the cover on top, holding on to both sides, turning it all upside down inside the cover, etc. etc. but that can easily end up on the floor.  Another way to do it:  leave it the way it is and run the pan under the broiler - not too close to the elements - until it's golden on top and when you stick a knife in the middle you can see it's cooked through. IMPORTANT: keep checking so it doesn't burn! Now just turn onto a plate and serve.