• 2 cups olive oil
• 2 1/2 pounds potatoes
• Salt
• 8 eggs
• 1/4 cup finely chopped onion

Slice potatoes into small cubes. Heat 2 cups olive oil. Fry onion and potatoes until lightly brown, then drain. Beat eggs with a fork and add salt. Add potatoes to eggs, mix and pour into a preheated and oiled high sided frying pan. Cook for 10 to 15 minutes on medium heat. Once mixture looks golden on the sides, you can flip by putting a plate over the frying pan, turning over onto plate, and then placing back in frying pan to cook other side, about 5 to 10 minutes more. Once done, remove from pan by flipping back onto serving plate. Let stand for 15 minutes and serve. Tastes great fresh or as a leftover. Pairs well with a garlicky aioli.