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1
Peal the potatoes and place them in a bowl with water. Chop the onion. Place 2 Tb of oil in a pan and cook the onion with 1/4 tsp of salt over low heat, covered, until translucent. While it is cooking, slice the potatoes using a mandolin, so that the pieces are the same thickness, about 1/4 of an inch.
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2
Place approximately 3/4 cup cooking oil in a Dutch oven at medium heat. When it is warm, add the potatoes. The oil should almost cover the potatoes but it does not have to in order for them to cook. Sprinkle 1 tsp of salt over the potatoes. Using a spatula, be sure to turn the potatoes from under the bottom of the cacerole every so often as they will tend to stick. In about 20 mins they should be ready. Pierce one with a fork to check. Place the potatoes in a large colander over a large bowl in order to drain out the oil. The oil can be re-used for one more tortilla another day.
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3
Break the 4 eggs in a bowl and add 1/8 tsp of salt. Whisk with a fork. Transfer the drained potatoes to a large bowl. Add the eggs and the onion and blend well with a spatula until everything is integrated. It does'nt matter if the potatoes break a bit.
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4
In a 9-inch skillet, preferably non-stick, place 3 Tb of oil over med. heat. When it is hot, pour the mixture into it. After 2 minutes, turn heat to low and cook for about 5 mins or until the cooked egg begins to form a ring around skillet's border. Then take a plate and place it over the skillet. With one hand hold the plate in place while with the other hand you take the handle and turn the skillet upside-down over the plate. Return the pan to the fire, place another 3 Tb of oil in it and raise heat to medium. Once the oil is hot, swiflty slip the mixture into the skillet using a spatula. After 2 minutes, lower heat to low and wait another 4 mins. Turn off the heat and now place a clean plate on top of the skillet and again turn it upside-down over the plate. You should hear the tortilla plop onto the plate. Slice and serve.
