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1
Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking and add potatoes, onion, and half of salt.
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2
Cook over moderately low heat, stirring occasionally, until vegetables are very tender but not colored, about 45 minutes.
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3
Drain vegetables in a large colander set over a bowl and cool 5 minutes.
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4
Lightly beat eggs in a large bowl.
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5
Gently stir in vegetables with 1 tablespoon oil, salt, and pepper to taste.
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6
Return 1 tablespoon oil to skillet and add mixture, pressing potatoes flush with eggs.
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7
Cook over low heat, covered, 12 to 15 minutes, or until almost set.
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8
Turn off heat and let stand, covered, 15 minutes.
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9
Shake skillet gently to make sure tortilla is set on bottom and not sticking to skillet.
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10
Invert tortilla onto a large flat plate and slide back into skillet, bottom side up.
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11
(Alternatively, especially if top is still loose at this point, slide tortilla onto plate first.
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12
Cover it with skillet and invert tortilla back into skillet.)
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13
Round edge with a rubber spatula and cook over low heat, covered, 15 minutes more, or until set.
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14
Slide tortilla onto a serving plate, slice and serve warm or at room temperature.
