Tortilla Espanola

Tortilla is one of the most
popular tapas dishes in Spain.
It takes some practice to flip
the saute pan but it's not
to difficult to do if I can.
Cut tortilla into wedges to serve.

Ingredients:
3/4 cup(s) olive oil
1 1/2 pounds Yukon Gold potatoes,
peeled and thinly sliced
2 cups sliced yellow onions
1 teaspoon salt
6 whole eggs
1 teaspoon smoked paprika
1/2 teaspoon freshly ground pepper

Directions:
Heat the oil in a 10-inch nonstick
skillet over medium-low heat,
add the potatoes, and cook,
turning frequently, for 10 minutes.
Stir in the onions and 1/2 teaspoon salt.
Continue to cook for 25 more minutes
until vegetables are tender.
Drain all but 2 tablespoons of the oil
and transfer the vegetables into a bowl.
Wipe the skillet clean.
Beat the eggs, paprika, and remaining salt
and pepper together and stir in the vegetables.
Heat 1 tablespoon reserved oil
in the skillet over medium-low heat.
Pour the egg mixture into the skillet.
Cook until just set, 5 to 7 minutes.
Loosen the sides with a spatula,
place a heat-proof plate
facedown over the skillet,
and invert the tortilla.
Heat remaining oil in the
skillet over low heat.
Slide in tortilla, cooked side up.
Cook for 3 more minutes.
Slide tortilla onto a plate.
Cool slightly before serving.