Traditional Spanish Tortilla

Heat oil in an oven proof pan over medium-high heat. Fry the potatoes in a single layer; work in batches until all the potatoes are lightly browned, but not crispy. Transfer potatoes to paper towels to drain and salt them generously.

Reheat the pan and saute the onions. Cook until soft and translucent and starting to brown. Remove from heat and spread the onions out evenly on the bottom of the pan. Arrange the potatoes over the onions in a scalloped pattern.

Return to medium heat and pour in the eggs and salt generously. Tilt the pan to spread the eggs over everything. Let cook until the edges begin to set; put the pan under the broiler.