Chop the onions and potatoes into 1/4" cubes. Pour enough olive
oil into a 8" or 10" cast iron skillet to just coat the bottom.
Heat over a low flame. Test the oil by dropping in a bit of
onion. If it sizzles, add the rest of the onions and potatoes.
Crack the eggs into a mixing bowl and whisk together until
the white and yolk are thoroughly mixed. When the potatoes and
onions are golden, pour the egg mixture over them. Avoid the
temptation to scramble!
Let the tortilla cook until the edges and the top are no longer
liquid. There are two ways to finish your tortilla. Traditionally,
you would loosen the tortilla from the skillet by running a
knife blade along its edge.
Place a plate face down on top of the skillet. Carefully flip
the tortilla out of the skillet. Then slide the tortilla, uncooked
side down, into the skillet and cook for three-to-five more
minutes. If you don't feel dexterous enough for the traditional
method, you can run the tortilla under a broiler for three-to-five
minutes.
Tortilla is a versatile dish. It can be served straight off
the stove, room temperature, or cold. Though it is traditionally
served as a tapa, or snack, when served with a salad and crusty
bread it makes a fine light supper.
You can also vary the taste by adding ingredients to the basic
potato and onion mixture. Chopped greens, such as chard or kale,
work well. Whatever you choose to use, stir it into the potatoes
and onions before you add the eggs. Otherwise, the tortilla
won't set properly.
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