1/4 cup extra-virgin olive oil
1-1/4 pounds waxy potatoes, peeled and thinly sliced
1 medium onion, thinly sliced
Kosher salt and freshly ground black pepper
8 extra-large eggs
Heat the oil in a large cast-iron or nonstick skillet over medium-high
heat until very hot but not smoking. Add the potatoes and onion, season with salt and pepper, and reduce the heat to medium. Cook, stirring occasionally and adjusting the heat if necessary so that the vegetables do not brown, until the potatoes are tender, 15 to 20 minutes.
Meanwhile, beat the eggs with salt and pepper to taste in a large bowl.
Add the potatoes to the eggs, then pour the mixture into the skillet,
spreading the potatoes evenly in the pan. Cook for about 1 minute, just to
set the bottom of the egg mixture. Reduce the heat to medium-low and cook
for 20 minutes, or until it s almost set throughout.
Carefully flip the tortilla over and cook for 5 minutes, until set. Flip
out onto a clean plate and allow to rest for 5 minutes.