1 lb (about 3-4 medium-sized) Potatoes, peeled and thinly sliced
1 medium Onion, thinly sliced
1 1/2 cups Olive Oil
6 large Eggs
1 teaspoon of No. 78 Mayan Smoky Red Spice Blend
Sea Salt and Pepper, to taste
In a large non-stick frying pan, heat 1 cup of olive oil over medium heat. Add the sliced potatoes and onions, making sure they are well-coated in oil. Cook the potatoes and onions, stirring occasionally, until they are tender but not browned, about 15-20 minutes. You may need to adjust the heat to prevent browning.
While the potatoes and onions are cooking, beat the eggs in a large mixing bowl. Season with 1 teaspoon of No. 78 Mayan Smoky Red Spice Blend, salt and pepper to taste.
Use a slotted spoon to remove the cooked potatoes and onions from the frying pan, allowing the excess oil to drain. Add them to the beaten eggs and gently fold the mixture to combine. Allow the mixture to sit for about 5-10 minutes.
In the same non-stick frying pan, heat 2 tablespoons of olive oil over medium heat. Pour the potato and egg mixture into the pan, spreading it out evenly. Cook the tortilla for about 5-7 minutes, or until the bottom is golden brown.
To flip the tortilla, place a large plate over the frying pan and carefully invert the tortilla onto the plate. Slide the tortilla back into the pan, uncooked side down, adding a little more olive oil if needed. Cook for an additional 5-7 minutes, or until the second side is golden brown and the center is set.
Remove the tortilla from the pan and allow it to cool for a few minutes. You can serve it warm or at room temperature.
Cut it into wedges or bite-sized squares.