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1
Place the onions, pepper and garlic in a large bowl.
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2
Peel the potatoes, quarter them lengthwise, and slice those crosswise into 1/8th inch tiles.
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3
(A mandoline is great for this.)
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4
Add them to the onion mixture and season with 2 teaspoons kosher salt.
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5
Heat the oil over high heat in a 12-inch, deep-sided skillet (preferably nonstick or well-seasoned cast iron).
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6
Drop 1 potato tile into the oil as it heats; when it floats and then begins to fry vigorously, carefully add all the potato-onion mixture and stir gently.
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7
Cook the potatoes at a vigorous simmer, stirring occasionally so they dont brown too much on the bottom, until they are very soft but not quite losing their shape, 20 to 25 minutes.
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8
Drain the potatoes through a colander and let them cool until warm.
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9
Beat the eggs in a large bowl.
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10
Taste the potatoes for salt and season the eggs with salt accordingly.
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11
Stir the potatoes into the eggs.
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12
Place the skillet over medium high heat.
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13
When it is very hot, pour in the potato mixture, spread evenly and turn heat to medium.
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14
Using a spatula, gently pull the edges of the tortilla towards the center to release them from the pan and let any liquid egg run out the sides.
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15
After 4 minutes, cover the pan with the bottom of an oiled baking sheet.
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16
Using towels or oven mitts, carefully flip the pan onto the sheet, place the pan back over the heat, then slide the inverted tortilla back into the pan.
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17
Cook, without stirring, for 3 minutes.
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18
Both sides of the tortilla should be golden brown.
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19
Insert a long skewer into the side of the tortilla to see how wet it is inside.
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20
Some prefer the inside a little moist, some fully cooked.
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21
You can continue to cook it, flipping the tortilla as described once a minute, until its done to your liking.
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22
Serve warm or at room temperature.
