Tortilla Espanola (Spanish Potato Omelette)

Requested Recipe- for those of you who got to chance to try the Spanish Tortilla at the Family Reunion and loved it here is the recipe.
We were served this simple dish in Spain on multiple occasions, but my cooking lesson came from Abuelita Theresa, a wonderful Spanish Saint in El Ferrol. The Spanish tortilla should not be confused with the Mexican flour or corn tortillas. Spanish tortilla is very similar to an English omelet except it is made with potatoes and is much more delicious.
Spanish Omelettes come in many different guises, this recipe is the most traditional, but after you have made it once let you imagination go wild with additional ideas. This is vegaterian and glutton free!!!
You will need a deep, nonstick skillet for this recipe and a plate or something that will completely cover the top of the pan.

Ingredients

• 1/4 c. extra virgin olive oil
• 3 large potatoes, peeled and thinly sliced (red potatoes and Yukon Golds will work best)
• 1/4 Salt
• 1 onion, peeled and finely chopped
• 6 large eggs

Steps

1. Peel the potatoes, wash and dry with a cloth. Cut them in halves through the long axis Cut them in slices, about 2mm thick Put in a bowl, add the chopped onion and salt, stir.
2. USE A SMALL FRYING PAN FOR THIS RECIPE. Fry them in EVOO in a pan, with not much oil. If you put a lot of oil you'd get crusty french fries and you want them to be soft and tender, so you have to be very careful with the oil temperature and the amount of oil. It is quite possible that they get stuck amongst them. After all, they don't have so much space in the pan. Cook for about 15-20 minutes, depending on the variety of the potato.
3. Whisk the eggs in a bowl. A key for success is not to get them perfectly beaten I am told, so just use a fork not a beater.
4. When the potato starts to brown a little on the edges and is mashed up with the onion in a lumpy fashion then Drain the excess olive oil from the pan.
5. Add the eggs. Make sure the potato and onions are fully submerged by the eggs. Poke the potato to allow some of the egg to seep into the mashed mixture.
6. Fry this gently on a low heat. While cooking shake the pan to loosen the tortilla from the base and tidy the edges up with a wooden spoon. Do not over cook. The middle is meant to remain runny and gooey.
7. The egg will start setting, as this happens place a plate over the pan, a large enough plate to cover the pan substantially, and with a quick co-ordinated movement of both wrists - flip- the tortilla over onto the plate and slide back into the pan to cook the underside.
8. Keep shaking the pan lightly so the tortilla does not stick to the bottom. Once it feels firm on the edges and soft in the middle (after about 1 minute) then slide the tortilla back onto the plate. For the brave heart you can do the flip again if you wish.
   Let the tortilla rest for about 5 to 10 minutes before serving. Cut into cake slices or cubes.

Options you can add
Spanish chorizo (cured spiced pork sausage)
Bell Pepper, any color
ham or bacon