1 cup olive oil
four large potatoes
(peel and cut in circles)
salt to taste
one large onion, thinly sliced
four large eggs
red and/or green pepper,
thinly sliced (optional)

I add thin slices of red pepper 
and/or green pepper 
together with the onion, 
but this is optional.

Heat the oil in a 
9-inch skillet, 
add potatoes, 
one slice at a time 
so that they don't stick. 
Alternate layers of potato 
and onion. 
COOK slowly, medium flame. 
DO NOT FRY!! 
Turn occasionally until 
potatoes are tender, 
but NOT brown. 
Beat eggs in a 
large bowl with a fork. 
Salt to taste. 
Drain potatoes.
Add potatoes 
to beaten eggs, pressing them 
so that eggs cover 
them completely. 
Let sit for 15 minutes.
Heat 2 tbsps of the 
oil in large skillet. 
Add potatoes-egg mixture, 
spreading quickly.
Lower the heat 
to medium-high.  
Shake pan to 
prevent sticking 
(crucial step!!) 
When potatoes start to brown,
put a plate on 
skillet and turn around, 
adding another tbsp of oil. 
Brown on the other side. 
Flip three or four times 
for better cooking.