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1
Peel potatoes, and slice thinly. Place inside microwave proof container and drizzle with olive oil.
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2
Microwave covered for about 15 minutes, stopping every 5 minutes or so to mix the potatoes. You have now cooked the potatoes using only a little bit of oil instead of the traditional frying.
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3
In a pan, saute the onion in olive oil to taste: from soft and translucent to caramel colour to crispy. Reserve.
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4
Beat the eggs in a large bowl, add salt and pepper. Start with four eggs. Add the potato and the onion to the bowl. Mix until the potato is well coated with the egg. The mixture should be thick. If there is not enough egg to soak the potatoes, beat the other two eggs in another bowl and add them.
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5
Heat a pan, about 6 inches in diameter, with a generous amount of oil, to medium heat. This is not even a finger of oil, it's about the amount used to make any omelette.
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6
When the pan is hot, add the egg mixture. As the egg sets, scrape the bottom of the pan and shake it a bit to move the uncooked portion to the bottom. Do this a few times and then just let it cook with a lid on about 7 minutes.
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7
Here comes the hard part, flipping it. Make sure the bottom of the tortilla is not attavhed to the pan. Use a very flat plate or lid, and invert the tortilla onto it. Add a little more oil to the pan. Then gently slide the tortilla, raw side down, back into the pan. Use a utensil to make the edges neat. Continue to cook for about 10 to 15 minutes more. The tortilla should be set, just dry but not dried out.
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8
Invert onto serving plate. If there has been any pan stickage, serve most attractive side up. Allow to cool before serving. Cut into small squares and serve as finger food.
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9
Can be accompanied by Alioli sauce or bread, but is great alone.
