Tortilla Espanola

1. 1/3 cup olive oil
2. 4 large potatoes, peeled and sliced 1/8-inch thick
3. Coarse salt
4. 1 large onion, thinly sliced
5. 4 eggs

Heat three tablespoon s of the oil in a 9-inch non-stick skillet and add the potato slices and onions, salting lightly. Cook slowly, lifting and turning occasionally, until tender but not brown. Beat the eggs, add the potatoes and let sit a few minutes. Add the remaining oil to the skillet, heat until very hot, and add the potato and egg mixture, spreading it with a pancake turner. Lower heat to medium, shake pan to keep potatoes from sticking, and when brown underneath, place a plate on top and invert, then slide back into the skillet and brown the other side.