Tortilla Española | Cook Smarts

Ingredients

• 1 Onions, medium, thinly sliced
• 1 lb Potatoes, Russet, ⅛” / .3 cm slices; using a mandolin if possible
• 1/2 cup Oil, cooking
• 8 Eggs
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 Tbsp Vinegar, balsamic
• 2 tsp Lemon juice
• 1/2 tsp Honey
• 2 Tbsp Oil, olive
• 1 cup Tomatoes, cherry or grape, halved
• 1/4 cup Olives, preferably Spanish green and sliced, drained
• 6 oz Arugula