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1
Put the oil in a large, nonstick, ovenproof skillet over medium heat.
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2
About 3 minutes later, add a slice of potato; if bubbles appear, the oil is ready.
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3
Add all of the potatoes and onion, along with some salt and pepper.
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4
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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5
Cook, turning the potato mixture gently every few minutes and adjusting the heat so the potatoes do not brown, until they are tender when pierced with the point of a small knife, 15 to 20 minutes.
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6
Meanwhile, beat the eggs with some salt and pepper in a large bowl.
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7
Drain the potato mixture in a colander, reserving the oil.
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8
Wipe out the skillet and return it to medium heat, along with 2 tablespoons of the oil.
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9
Combine the potato mixture with the eggs and add to the skillet.
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10
As soon as the edges firm upthis will take only a minute or soreduce the heat to medium-low and cook, undisturbed, for 5 minutes.
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11
Insert a rubber spatula all around the edges of the cake to make sure it will slide from the pan.
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12
Carefully slide it outthe top will still be quite runnyonto a plate.
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13
Cover with another plate and, holding the plates tightly, invert them.
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14
Add another tablespoon of oil to the skillet and use a rubber spatula to coax the cake back in.
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15
Cook for another 5 minutes, then slide the cake from the skillet to a plate.
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16
(Alternatively, finish the cooking by putting the tortilla in a 350F oven for about 10 minutes.)
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17
Serve warm (not hot) or at room temperature.
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18
Do not refrigerate.
