Instructions

1. 1

   In a large non-stick skillet, heat the olive oil over medium heat. Add the potatoes and onions. The oil should almost cover them; they should poach, not deep-fry.

   15 min

   Cook until the potatoes are tender but not browned.

2. 2

   In a large bowl, whisk the eggs with the salt.

   2 min
3. 3

   Drain the potatoes and onions through a colander, reserving 2 tablespoons of the oil. Carefully fold the hot potato mixture into the beaten eggs and let sit for 5 minutes.

   5 min

   Letting it sit allows the potatoes to absorb some egg for a better texture.

4. 4

   Wipe out the skillet and add the reserved oil back in over medium-high heat. Pour in the egg and potato mixture, spreading it evenly.

   2 min
5. 5

   Reduce heat to low. Cook for about 6-8 minutes until the edges are set and the bottom is golden.

   8 min
6. 6

   Place a large flat plate over the skillet. In one swift motion, flip the tortilla onto the plate, then slide it back into the pan to cook the other side.

   3 min

   Use a plate larger than the skillet to avoid spills.

7. 7

   Cook for another 2-3 minutes until the center feels firm but still slightly juicy. Slide onto a clean plate and let cool slightly.

   3 min