1 1/4 lbs red or Yukon Gold potatoes, sliced 1/8' thick (these work best)
1 medium sized onion, thinly sliced
Kosher salt and freshly ground pepper
8 large eggs
Preheat oven broiler. Heat 1/4 C of he olive oil in a large cast-iron skillet. Add the potato and onion slices and season with salt and pepper. Cook over medium heat, stirring frequently, until the potatoes and onion are tender but not browned, about 15 minutes.
In a large bowl lightly beat the eggs and season with salt and pepper. Scrape the potato mixture into the eggs and let it sit for 10 - 20 minutes.
Return the skillet to the heat and add the remaining 2 Tbsp oil. When the oil is hot, add the egg/potato mixture, spreading it out in an even layer. Cook covered over low heat until it is set on the bottom and edges, about 10 minutes. Transfer the skillet to the oven and broil 8'" from the broiler until the top is set, about minute. Set a large plate over the skillet and carefully invert the tortilla onto the plate. Let sand for 5 minutes. Cut into wedges and serve warm or at room temperature.
The tortilla can sit at room temperature 3 hours before serving
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