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1
In a large heavy skillet heat the oil over moderate heat.
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2
Add the potato slices, one at a time to prevent sticking, in a single layer.
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3
Alternate potato layers with the onion slices and season with salt and pepper.
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4
Cook the vegetables, lifting and turning the potatoes occasionally, until tender but not brown.
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5
In a large bowl beat the eggs with a fork.
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6
Transfer the tender potatoes and onions to a colander to drain.
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7
Reserve 3 tablespoons of the olive oil.
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8
Add the drained potatoes and onions to the eggs, pressing down on the potatoes so that they are completely submerged, and let sit for 15 minutes.
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9
Heat 2 tablespoons of the reserved oil in a large heavy skillet over high heat.
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10
Add the potato-and-egg mixture, quickly spreading it out in the pan with a spatula.
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11
Sprinkle half of the herbs over the egg mixture.
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12
Lower the heat to moderately high and shake the pan occasionally to prevent sticking.
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13
When the potatoes begin to brown underneath, invert a large plate over the skillet.
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14
Flip the omelet onto the plate.
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15
Remove any pieces that have stuck to the pan and arrange them on the tortilla.
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16
Add the remaining tablespoon of reserved oil to the pan, then slide the tortilla back into the skillet.
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17
Lower the heat to medium and continue to cook the tortilla, flipping 2 to 3 more times, until it is firm but still moist.
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18
Transfer the tortilla to a platter and sprinkle with remaining herbs.
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19
The tortilla can be served hot, warm, room temperature, cool, or cold cut into wedges.
