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1
Thinly slice potatoes 1/8 inch or less
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2
Slice onion in round, thin slices. Do not chop it
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3
Heat 1/4 to 1/2 inch vegetable or olive oil in frying pan
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4
Put onions in flat first then add potatoes on top of the onions
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5
Sprinkle with salt
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6
Fry until potatoes are golden or golden brown turning potatoes and onions over occasionally.
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7
With slotted spoon remove potatoes and onions from oil and let drain on paper towel. Do not throw away oil just yet; you will use some of it to cook the eggs.
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8
In the meantime, whisk eggs with salt and pepper and very importantly add 1/2 eggshell of water to egg mixture. Mix and add potatoes and onion to eggs.
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9
Using 1 Tbsp. of the oil from the potatoes, preheat 8-inch frying pan.
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10
When hot, add egg/potato mixture to pan, reduce the heat to LOW and cook for about 20-25 minutes. With a knife, gently go around the edges of the pan to facilitate the flipping of the tortilla. With the help of a plate on top of the frying pan flip over the tortilla onto the plate. Put the non-cooked side of the tortilla down back onto to the frying pan and cook another 10-15 minutes.
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11
Flip tortilla out onto a serving plate and let rest. It is best when served at room temperature or slightly warm.
