Tortilla Espanola con Cebollas y Queso

Ingredients:

1 large yellow onion, sliced
3 medium russet potatoes, 3mm thick slices
6 eggs
2 cups cheese (provolone, cheddar, parmesan, edam, mozzarella)
2 tbsp. olive oil
butter
kosher salt

Directions:

Over medium heat, add butter and onions to an 11" frying pan. Sprinkle some salt onto the onions. Remove once the onions have caramelized and let cool.

Add olive oil to pan and cook the potatoes. Add salt. To prevent the potatoes from browning, add 1 tablespoon of water and cover with a lid. Remember to stir periodically until the potatoes are cooked. Remove potatoes and let cool.

Crack 6 eggs into a bowl. Add salt. Do not whisk! Add potatoes, onions and cheese to the eggs and fold together.

Pour the entire mix back into the frying pan at medium heat. Brown. Place a plate on top  of the omelet and flip the pan. Slide the omelet back onto the pan and brown the other side.

A Spanish sausage and arugala would go well with this omelet.