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1
Halve the potatoes lengthwise and, with a sharp knife or, preferably, a mandoline, slice them crosswise about 1/16 inch thick.
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2
Toss the potatoes with 1/2 teaspoon of the salt and half of the pepper.
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3
In 9 inch castiron skillet, heat 1/4 cup of the olive oil over medium heat.
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4
Add the potatoes and cook, tossing occasionally with a spatula, until golden and crisp.
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5
Try to avoid clumping but, if they stick together a bit don't worry.
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6
Set the pan aside.
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7
Heat 2 tablespoons of the olive oil in another skillet over medium low heat and saute the onions, stirring occasionally, for about 20 minutes, or until very soft and slightly golden.
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8
Preheat the oven to 350 degrees.
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9
In a large bowl, beat the eggs together and stir in the remaining 1/4 teaspoon each of salt and pepper, and the onions.
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10
Remove the potatoes from the pan with a slotted spoon and let them drain for a moment in a colander.
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11
Wipe the potato cooking pan with a paper towel, then add the remaining 2 tablespoons oil to the skillet.
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12
Heat the skillet over low heat, stir the potatoes into the egg mixture, and immediately pour it into the hot skillet.
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13
Cook for about 8 minutes, or until the bottom of the cake is slightly golden.
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14
Place a large plate upside down on top of the skillet, invert it, and turn the cake onto the plate.
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15
Slide the cake back into the pan.
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16
Finish cooking in the oven for 4 to 5 more minutes, or until the eggs are set.
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17
Cool in the pan for 5 minutes, then cut into wedges or squares, depending on the number of people you want to serve.
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18
Serve warm or at room.
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19
Variation: Add 2 roasted, peeled, and diced red peppers and 1 tablespoon of paprika to the onion mixture after it is cooked.
