Ingredients:

3-4 T extra virgin olive oil
6 pork chipolata sausages with some herb flavoring
1 onion
3 potatoes, thinly sliced
5 extra large eggs
sea salt and freshly ground black pepper

Directions:
Heat 1 T of the oil in the skiller. Add the sausages and saute for 8-10 minutes, turning them frequently. Remove and set aside. Wipe out the skillet with paper towels.

Cut the onion in half and then into slivers lengthwise

Heat 2 T of the oil in the skillet and add the potatoes, layering them with the onions. Cook for 10-15 minutes over medium low heat, lifting and turning occasionally, until just tender. The potatoes and onions should not be browned very much.

Meanwhile, break the eggs into a large bowl, add salt and pepper and beat lightly with fork. Remove the potatoes and onions from the skillet with a slotted spoon and add to the egg mixture. Thickly slice the sausages and mix with the eggs and potatoes.

Return the skillet to the heat, adding a little more oil if necessary. Add the potato and egg mixture spreading it evenly. Cook over medium low heat until the bottom is golden brown and the top has almost set.

Put a plate or flat saucepan lid on the top and invert so that the tortilla drops onto the plate. Slide back into the skillet, brown side up and cook 2-3 minutes until lightly browned underneath. Serve hot or warm and cut into wedges.