Supplies Needed

• 1 cup diced onion
• 1 cup diced potato
• cooking oil (olive or canola)
• 6 large eggs
• salt and pepper
• 10 inch frying pan and lid
• A plate (needs to be large enough to cover the top of the pan)

Preparation

1. Sautee onions and potato in a tablespoon of oil on medium heat.
2. While they are cooking, whisk the eggs in a large bowl.  Add dashes of salt and pepper.
3. When the onions and potato are just tender, turn off the heat and add to the bowl with the eggs and mix together.
4. Turn the heat up to high and add enough oil to coat the bottom of the pan.
5. When the oil is hot, add the egg mixture to the pan and cook for 30 seconds.
6. Turn the heat down to low and cover the pan with a lid.
7. Cook for 20-30 minutes on low until top is nearly set and then turn off heat.
8. Put plate over the top of pan and, with your hand on the bottom of the plate (this part's tricky!), flip the pan so that the tortilla is now on the plate.
9. Put the pan back on the burner and add a little more oil and turn heat back to high.
10. When oil is hot, slide the tortilla into the pan with the cooked side up.
11. Cook for 30 seconds or until bottom is done.  Turn off heat.
12. Flip the tortilla back onto a clean plate.
13. Cut into wedges or squares and serve.