1-First, peel and rinse the potatoes, then slice them thinly, about 5 mm thick, using a sharp knife or mandoline. Pat the potato slices dry with paper towels, place them in a large bowl, sprinkle with salt, and mix well. Heat about ½ inch of extra virgin olive oil in a large frying pan over medium-low heat, add the potatoes to ensure they’re covered with oil, and cook over low heat for 20 minutes until soft the potatoes may break down a bit, which is perfectly fine.

2-While the potatoes cook, beat the 8 large eggs in a large bowl and season with salt. Thinly slice the onion and fry it in olive oil over medium heat in a separate pan until caramelized, about 10-20 minutes, adding a splash of water now and then to keep it from burning. Once done, drain the excess oil from the onions and stir them into the beaten eggs for that sweet, savory mix.

3-After the potatoes are ready, remove them with a skimmer into a colander to cool and drain for at least 5 minutes. Combine the cooled potatoes and onions with the egg mixture and let it rest for 15-20 minutes this step really helps the flavors blend. Then, pour out the frying oil from the potatoes (but save it for later use), heat the pan over medium-low heat, and pour in the egg mixture.

4-Cook for 6-8 minutes, gently running a rubber spatula along the edges to prevent sticking. To flip, carefully use a large plate to invert the tortilla and slide it back into the pan for another 6-8 minutes until fully set. Finally, slide the tortilla onto a serving plate and let it cool slightly before slicing and serving enjoy the rewarding moment when it’s ready to eat!