LeAnne: The tortilla is pretty easy, in that there aren't too many ingredients. If you're cooking for a lot of people, it can get time consuming. You can't just use a bigger pan because then it becomes impossible to flip. Spanish Tortilla It's made with potatoes (4 large), onions (2), and eggs (6). You'll also need olive oil and salt and pepper to taste. Peel the potatoes and cut into 1/8 inch slices. Saute in two batches over medium heat for 15 minutes or until tender and golden. Turn often. Season with salt and pepper. Remove with slotted spatula and put in a bowl and use the same oil for both batches and the onions. You may have to add a little between batches. If you use a non-stick pan, you can use less oil, but really the oil is a lot of the flavor. I start with about 4 tablespoons and keep that level. Slice the onions thin and saute in the same oil until they are soft, about 15 minutes. Add more salt and pepper and then put them in the bowl with the potatoes. Now get rid of the oil. Beat the eggs separately, then add them to the potatoes and onions and mix. Heat up some new oil, then reduce the heat to low. Add the mixture and cook until golden on the bottom, about 8-10 minutes. The best way to flip it is with a pot lid or plate over the pan. Turn the pan over with the lid on top, then slide the tortilla back into the pan. Cook another 8 minutes, or until golden. Let it cool a little before cutting.