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1
Heat oil in a 10-inch nonstick slope-sided skillet or omelet pan over medium heat.
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2
Toss together potatoes, onion, and 1 teaspoon salt in a medium bowl.
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3
Add to warm oil; cover, and cook, stirring occasionally, until potatoes are tender, about 12 minutes (do not let the onion brown).
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4
Pour into a sieve set over a medium bowl; set oil aside.
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5
Lightly beat eggs in a medium bowl with 1 teaspoon salt and 1/4 teaspoon pepper.
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6
Add potato mixture, and let stand, stirring occasionally, 10 minutes.
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7
Heat 2 teaspoons reserved oil in clean skillet over medium heat.
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8
Add egg-and-potato mixture; cook, pulling cooked egg away from sides with a rubber spatula to let raw egg flow underneath, until bottom is set and just pale golden (and top is almost set), 5 to 7 minutes.
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9
Place a plate, upside down, over skillet (use a plate with a diameter larger than the skillet); invert tortilla onto the plate.
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10
Add 1 teaspoon reserved oil to skillet; swirl to coat.
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11
Slide tortilla, uncooked side down, back into skillet.
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12
If any potatoes slip out from bottom, tuck them back in.
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13
Cook, pressing down on tortilla with spatula and tucking in edges to shape sides, until completely cooked through, 4 to 6 minutes more.
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14
Slide onto a cutting board.
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15
Let cool slightly.
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16
Serve warm or at room temperature, cut into wedges.
