Tortilla Espanola

I first had this dish in Spanish class in High School. If I recall correctly, my Spanish Teacher was from Germany, but had lived or spent a fair amount of time in Spain, and she used to bring this simple, tasty dish in for us as a treat once a year or so. It seems to be a staple on tapas menus.

You need:

2 yellow onions, diced
6 large boiling potatoes, chopped in 1/3-inch dice
10 eggs
Olive oil
Salt and pepper to taste
Paprika and/or chopped parsley for garnish

To make it:

• Preheat oven to 325 degrees F.
  
• Saute yellow onions in olive oil and potatoes until vegetables are soft but not browned
  
• Let remove from heat, transfer to bowl, and let cool for 5 minutes
  
• Beat eggs lightly as if making scrambled eggs, then add them to cooled veggies
  
• Return this mixture to an oven-safe saute pan and cook until eggs are half cooked
  
• Level out top of eggs (by pressing potatoes and onions down with a spatula) and bake for 15 minutes
  

Slide onto a plate for serving, and sprinkle lightly with paprika and/or chopped parsely. You cut this and serve it in wedges like a pie. It can be served warm or room temperature and makes a great lunch or light dinner with a salad on the side.