Spanish Tortilla

I found different versions of this recipe in two different cookbooks. I made the simpler of the two. The cookbook version calls for egg substitute but I don't use that and on the Core program I can eat real eggs :-). It was very good and Annalynn loved it! Here is a link to a similar dinner on my sister's blog - not quite WW legal :-)!

Spanish Tortilla

1 Tbsp. extra-virgin olive oil
1 pound of Yukon Gold potatoes, peeled and finely chopped
1/2 cup of finely chopped onion
1 to 2 teaspoons water (as needed)
8 eggs, beaten or (egg substitute equivalent to 8 eggs)
1/4 teaspoon pepper

Heat olive oil in a large nonstick skillet over medium heat. Add potatoes and onions, stirring to coat. Cook covered, for 7 to 10 minutes, or until potatoes are just tender, stirring frequently. If potatoes begin to stick or burn, add water.
Pour eggs evenly over potato mixture. Sprinkle with pepper. Reduce heat to medium-low and cook, covered, for 10 to 15 minutes, or until eggs are set.
Cut tortilla into four wedges and serve with salsa (and I used fat free sour cream and avocado as well)