Spanish Egg and Potato Tortilla

I thought this was perfect for dinner. I got it from cook's illustrated. We had this when we were in Spain and of course it was better, but this is still good. Just the kind of thing I like.

1/4 c. olive oil
1 lb. russet potatoes, peeled and cut into 1/4 inch cubes
1 onion minced
salt and pepper
10 large eggs

Preheat oven to 450 degrees. heat oil in a 10 inch oven proof skillet. add potatoes, onion and 1/2 tsp. salt. cover and cook, stirring occasionally, until potatoes and onions are soft, 8-10 minutes.

Whisk eggs, 1/4 tsp. salt and 1/4 tsp. pepper together. Add to skillet and cook using rubber spatula to stir gently in circular motion, until slightly thickened, about 1 minute.

Bake in oven until top is puffed and edges have pulled away slightly.