Step 2: To the hot oil, add one medium onion (diced). Generously salt the onion and cook until the onions look clear and taste sweet.
Step 3: While the onions are cooking, peel the potatoes.
Step 4: Slice the potatoes and add them to the onions. Now this is important--you need to slice the potatoes into rounds (circles), then cut those rounds in half. This shape helps hold the tortilla together later, to give it "structural integrity."
Step 5: Now that the potato is mixed with the onion, add more salt, more oil and more pepper. Turn the heat to low and cover the potatoes/onion. If the potato begins to brown, turn down the heat. If it isn't cooking, turn up the heat.
Step 6: While the potato cooks, beat the eggs in a large, heat-proof bowl.
Step 7: Once the potato is done (about 30 minutes in my experience, although many recipes say 20), add it to the egg mixture. Let it sit for five minutes to congeal (combine a little bit). While you wait, turn up the heat on the now-empty pan to medium, and add a touch (not a lot) more oil.
Step 8: Once the mixture begins to set, add it back to the hot pan. Allow it to sit until the bottom layer and sides are thoroughly cooked and the top has begun to congeal.
Step 9: Alright, this is the fun step. We need to flip the tortilla. Take a plate (the larger and flatter the better) and cover the top of the pan. The plate should cover the pan entirely. Using an oven mitt or towel to help you, flip the pan upside down in one fluid motion, switching the tortilla from pan to plate.
