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1
Peel and thinly slice potatoes and onions; it's easiest if you use a mandoline.
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2
Meanwhile, heat oil in an 8- or 10-inch nonstick skillet over medium heat.
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3
After 3 or 4 minutes, drop in a potato slice.
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4
When tiny bubbles appear around its edges, add potatoes, onions, a good pinch of salt and a liberal sprinkling of pepper.
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5
Gently turn mixture in oil with a wooden spoon, and adjust heat so oil bubbles lazily.
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6
Cook, turning potatoes gently every few minutes, until they are tender when pierced with a small knife.
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7
Adjust the heat so they do not brown.
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8
If potatoes begin to break, they are overdone; stop cooking immediately.
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9
As potatoes cook, beat eggs with some salt and pepper in a large bowl.
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10
Drain potatoes in a colander, reserving oil.
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11
Wipe out skillet, and heat over a medium flame for a minute.
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12
Add 2 tablespoons oil.
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13
Gently mix warm potatoes with eggs, and add to skillet.
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14
As soon as edges firm up, after a minute or so, reduce heat to medium-low.
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15
Cook 5 minutes.
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16
Insert a rubber spatula all around edges of tortilla to make sure it will slide from pan.
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17
The top will still be runny.
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18
Carefully slide out onto a plate.
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19
Cover with another plate, and holding plates tightly, invert them.
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20
Add another tablespoon oil to skillet, and use the spatula to coax tortilla back in.
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21
Cook 5 minutes, then slide from skillet onto a clean plate.
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22
Serve warm (not hot), or at room temperature.
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23
Do not refrigerate.
