Tortilla Espagn-olive

INGREDIENTS:1 1/3 cup olive oil
4 qts. russet potatoes, peeled, quartered and sliced thin
1 ½ qts. yellow onion, peeled, halved and sliced
1 Tbsp. salt
1 dozen eggs, beaten
3 cups California Ripe Olives, sliced DIRECTIONS:Heat oil in a large saute pan over medium-high heat. Add potatoes and onions and cook for 15-20 minutes until tender, stirring occasionally.

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