1/2 cups oil
2 1/2 pounds boiling potatoes, peeled and cut into thin slices
2 1/2 cups chopped onion
1 tablespoon coarse salt
6-8 large eggs
Heat oil in a 8-inch nonstick skillet over medium low heat until hot but not smoking and add potatoes, onion, and half of salt. Cook over moderately low heat, stirring occasionally, until vegetables are very tender but not browned until tender. Lightly beat eggs in a large bowl. Gently stir in vegetables with 1 tablespoon oil, salt, and pepper to taste. Return 1 tablespoon oil to skillet and add mixture, pressing potatoes flush with eggs. Cook over low heat, covered, 12 to 15 minutes, or until almost set. Shake skillet gently to make sure tortilla is set on bottom and not sticking to skillet. Slide tortilla onto a large flat pan lid and invert back into skillet, bottom side up. Round edge with a rubber spatula and cook over low heat until set. Slide tortilla onto a serving plate, slice and serve warm or at room temperature.
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2 1/2 pounds boiling potatoes, peeled and cut into thin slices
2 1/2 cups chopped onion
1 tablespoon coarse salt
6-8 large eggs
Heat oil in a 8-inch nonstick skillet over medium low heat until hot but not smoking and add potatoes, onion, and half of salt. Cook over moderately low heat, stirring occasionally, until vegetables are very tender but not browned until tender. Lightly beat eggs in a large bowl. Gently stir in vegetables with 1 tablespoon oil, salt, and pepper to taste. Return 1 tablespoon oil to skillet and add mixture, pressing potatoes flush with eggs. Cook over low heat, covered, 12 to 15 minutes, or until almost set. Shake skillet gently to make sure tortilla is set on bottom and not sticking to skillet. Slide tortilla onto a large flat pan lid and invert back into skillet, bottom side up. Round edge with a rubber spatula and cook over low heat until set. Slide tortilla onto a serving plate, slice and serve warm or at room temperature.
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