4 large potatoes
2 onions thinly sliced
1/2 cup olive oil
8 large eggs
1 tsp. salt
1/2 tsp. white pepper
Wash and peel potatoes and slice very thin with a mandolin slicer.
Heat oil in a large skillet. Add onions and cook for five minutes at medium heat.
Add prepared potatoes and cook until fork tender. Season with salt and pepper.
Drain extra oil from the pan. Break the eggs in a bowl season with salt and pepper and stir until smooth.
Add eggs to potato mixture and blend well. Place skillet pan back on the stove and cook until set.
Place a big plate on top of the skillet and flip the tortilla allowing it to fall onto the plate.
Slide tortilla back onto the skillet and finish cooking until firm and lightly brown.
Cool and serve sliced into pie-Iike slices.