TORTILLA DE ESPANA

I've been trying to make this for a long time and I think I've finally gotten it down. It' so simple and delicious: thinly sliced potatoes and onions cooked slowly in tons of olive oil until they are soft. Take them out with a slotted spoon and save the oil for something else. Scramble up seven eggs and pour them over the potatoes and onions. Add it all back in to the pan and cook slowly and shake the pan so it doesn't stick. Flipping it over always seems harder than it really is, flip it onto a plate and cook the other side and then slip the whole thing back onto the plate when it's done. It's best served at room temperature.