-
1
Quarter the potatoes lengthwise and thinly slice them crosswise.
-
2
In a large skillet, heat all but 2 tablespoons of the olive oil until shimmering.
-
3
Carefully add the potatoes to the skillet and cook over high heat, stirring once or twice, until the potatoes are softened and just beginning to brown, about 15 minutes.
-
4
Using a slotted spoon, transfer the potatoes to a colander to drain.
-
5
Pour off the oil in the skillet.
-
6
Return the skillet to high heat and add the remaining 2 tablespoons of oil.
-
7
In a large bowl, combine the potatoes with the beaten eggs and season with salt.
-
8
Add the mixture to the skillet and cook, lifting the edge of the tortilla and tilting the pan to allow the uncooked eggs to seep underneath; cook until the bottom is golden and set, about 5 minutes.
-
9
Slide the tortilla onto a large plate and pour off any oil.
-
10
Cover the tortilla with the inverted skillet; using 2 oven mitts, grasp the skillet and the plate and quickly invert the tortilla back into the pan.
-
11
Cook the tortilla over high heat until the bottom is set and lightly browned, about 2 minutes longer.
-
12
Slide the tortilla onto a plate, cut into wedges and serve.
