2 lbs potatoes Yukon Golds (6 medium), peeled, thinly sliced and rinsed
OPTION: Cut potatoes in 1-inch pieces
Kosher salt to taste
8 large eggs 
1 large onion, peeled, thinly sliced
1/2 to 3/4 cup extra virgin olive oil for frying (1" in frying pan)

On medium low heat, place olive oil (1"). When oil is 375 degrees add potatoes. Reduce heat to low and cook for 20 minutes. While the potatoes are cooking, beat the eggs in a large bowl and season with some salt. In a separate pan, fry onion slices for 10 to 20 minutes until they start to caramelize, stirring frequently. When cooked, place on paper towel to cool off and drain off excess oil. When cooled, combine cooked potatoes, onions and egg mixture, and stir well. Let rest for 10 minutes. In the same pan that was used to fry potatoes heat to medium-low. Place potato, onion, egg mixture in pan and cook for 6 to 8 minutes per side, making sure the bottom is cooked before you flip it. You can use a large plate to assist in flipping putting it over the tortilla and quickly flipping. Slide out of pan onto serving plate. Let cool and drizzle fresh olive oil before serving. 
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