Tortilla espanola

Ingredients:

2 T. olive oil
6 medium potatoes, peeled and thinly sliced
1 large onion, finely chopped
1/2 tsp. salt
1/2 tsp. pepper
6 large eggs
1/2 tsp. salt
2 T. olive oil

Preparation:

Heat 2 tablespoons olive oil in cast iron skillet. Add next 4 ingredients.
Cook, stirring constantly, over medium heat 4 to 5 minutes. Cover and cook 5 minutes or until potatoes are soft, but not browned.
Combine eggs and 1/2 teaspoon salt in a large bowl. Beat until frothy.
Stir in potato mixture. Heat clean cast iron skillet until hot enough to sizzle a drop of water.
Add 2 tablespoons olive oil. Rotate pan to coat bottom and sides.
Pour egg mixture into skillet. Cook 5 minutes over medium-low heat.
Bake at 375 F for 10 minutes or until set.
Loosen with a spatula. Invert onto serving plate. Cut into wedges to serve.