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1
Peel and thinly slice the potatoes and onion; its easiest with a mandoline.
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2
Meanwhile, heat the oil in an 8- or 10-inch nonstick skillet (a nonstick skillet is a must for this dish) over medium heat.
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3
After the oil has been heating for 3 or 4 minutes, drop in a slice of potato.
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4
When tiny bubbles appear around the edges of the potato, the oil is ready; add all of the potatoes and onion along with a good pinch of salt and a liberal sprinkling of pepper.
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5
Gently turn the potato mixture in the oil with a wooden spoon and adjust the heat so that the oil bubbles lazily.
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6
Cook, turning the potatoes gently every few minutes and adjusting the heat so they do not brown, until they are tender when pierced with the point of a small knife.
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7
If the potatoes begin to break, they are overdonethis is not a tragedy, but stop the cooking immediately.
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8
As the potatoes cook, beat the eggs with some salt and pepper in a large bowl.
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9
Drain the potatoes in a colander, reserving the oil.
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10
Heat an 8- or 9-inch nonstick skillet (it can be the same one, but wipe it out first) over medium heat for a minute and add 2 tablespoons of the reserved oil.
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11
Gently mix the warm potatoes with the eggs and add them to the skillet.
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12
As soon as the edges firm upthis will take only a minute or soreduce the heat to medium-low.
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13
Cook for 5 minutes.
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14
Run a rubber spatula all around the edges of the cake to make sure it will slide from the pan.
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15
Carefully slide it outthe top will still be quite runnyonto a plate.
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16
Cover with another plate and, holding the plates tightly, invert them.
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17
Add another tablespoon of oil to the skillet and use a rubber spatula to coax the cake back in.
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18
Cook another 5 minutes, then slide the cake from the skillet to a plate.
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19
(Alternatively, finish the cooking by putting the tortilla in a 350F oven for about 10 minutes.)
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20
Serve warm (not hot) or at room temperature.
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21
Do not refrigerate.
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22
Although potatoes are the most widely enjoyed filling, the tortilla is often filled with a variety of ingredients.
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23
Just make sure that any additions are either cooked in olive oil or thoroughly drained of other liquids.
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24
Replace the potatoes with onion or scallion, in equal amounts.
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25
Replace the potatoes with greens cooked as on page 229 (start with about a pound).
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26
Squeeze the greens dry and chop them, then saute in just a couple of tablespoons of olive oil before adding the eggs.
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27
Add about 1 cup red bell pepper strips to the potatoes as they cook.
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28
Add 1/4 cup or more diced chorizo, cooked bacon or shrimp, or drycured ham like prosciutto to the eggs.
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29
Add 1/2 cup or more canned or cooked fresh peas, lima beans, or chickpeas to the eggs.
