Total Time: 30 mins 

Prep: 10 mins

Cook: 20 mins

Yield: 4-6 Servings

INGREDIENTS: 

• Extra Virgin Olive Oil
• 3 Idaho Potatoes, peeled, thinly sliced on a mandolin, and cut in half moons
• 1 yellow onion, finely diced
• 7 eggs
• Salt and freshly ground pepper, to taste

DIRECTIONS:

Heat some oil, enough to cover the potatoes, in a large saute pan over medium-low heat. Add the potatoes and onions and cook, covered, until they are soft but not crispy, about 10 minutes.

Once the potatoes and onions are soft, strain into a large bowl and drain off as much oil as possible. You can set the oil aside for use in another dish.

In another large bowl, crack the eggs and whisk well. Stir in the potato and onion mixture and season with salt & pepper (you can add some cayenne too if you want to give it a little kick).

Heat 2 tablespoons olive oil in a nonstick frying pan over medium heat. When the oil is hot, add the potato and egg mixture, reduce the heat to medium-low, and cook until the eggs are set and the bottom is golden (you can use a spatula to peak underneath), this will take about 7 to 10 minutes.

Place a plate over the top of the frying pan large enough to cover the surface and carefully flip over the tortilla. Return the pan to the heat, add a little more oil if necessary, slide the tortilla back into the pan with the golden side facing up, and cook until the opposite side becomes golden, about 5 minutes. Flip back onto the plate, slice, and serve.

Other Breakfast Options: