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1
Peel potatoes and halve them lengthwise.
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2
Thinly slice them crosswise.
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3
Pat potatoes dry with a dish towel or paper towels.
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4
Toss potatoes with onion, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper.
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5
Place a large skillet over medium heat and warm through.
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6
Add oil, then add potatoes and onion.
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7
(You need enough oil to almost cover the potatoes, so adjust amount according to your pan size.)
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8
Cook until potatoes are just tender enough to cut with a fork, 10 to 15 minutes, adjusting heat so vegetables do not burn or take on too much color.
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9
Using a slotted spoon, transfer potatoes and onions to a colander set over a bowl and let cool.
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10
Reserve 3 1/2 tablespoons oil from the skillet to use for finishing the recipe.
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11
(You can reuse the rest of the remaining oil, too; store it in the refrigerator.)
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12
Heat oven to 375 degrees.
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13
Heat 2 tablespoons of the reserved oil in an oven-safe 8- to 9-inch nonstick skillet over medium-low heat.
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14
In a large bowl, whisk eggs and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
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15
Stir potato mixture into eggs.
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16
Pour mixture into pan and use a spatula to flatten out surface.
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17
Cook, using spatula to occasionally loosen eggs from edges of pan, until top is almost set, with just a small amount of liquid remaining, about 5 minutes.
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18
Transfer to oven and cook until top is just set, 5 to 7 minutes longer.
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19
Slide tortilla onto a plate.
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20
In a large bowl, toss together tomato, pepper, scallion, garlic and remaining 1 1/2 tablespoons oil.
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21
Season with salt and pepper.
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22
Top tortilla with salad and serve warm or at room temperature.
