KENDALL-JACKSON

Open wine and pour the chef and yourself a glass.

Peel onion, cut in half, and thinly slice. Peel potatoes, cut in half, and slice thinly.  Place 1 cup olive oil in a bowl and add onions and potatoes and 1 tablespoon salt and stir until oil covers.  Place in a nonstick pan over medium heat. Bring to a simmer and stir occasionally.  Cover with a lid and allow to cook for 20 minutes. 

In a large stainless-steel bowl crack 8 eggs, whisk, and season with 1 tablespoon salt.   When potatoes and onions are cooked, drain and reserve oil.  Pour the potatoes and onion mixture into the bowl with the eggs, stir, and add in about 3 tablespoons of reserved oil.  Next, add enough oil back into the pan to cover the bottom. Place the pan on medium heat and pour the potato mixture back into the pan. Stir around for about 20 seconds, then allow to cook with oil bubbling for about 3 to 5 minutes, or until eggs start to set.

Remove from heat and carefully place a plate on top of pan and pour off a little oil.  Then in one swoop flip pan over so tortilla is on the plate. Then again add oil to coat bottom of pan and slide tortilla back into pan. Place back on heat and cook for two to three minutes, or until golden brown on bottom.  Slide out on to a clean plate and allow to rest for an hour at room temperature.  Serve with aioli.  This is also great served chilled the next day.