1-Peel and rinse the potatoes, then slice them thinly to about 5 mm thickness.

2-Dry the potato slices with paper towels, place in a large bowl, season with salt, and mix well.

3-Heat half an inch of extra virgin olive oil in a large pan over medium-low heat. Add the potatoes, making sure they are covered.

4-Cook the potatoes slowly for 20 minutes; they may break apart slightly.

5-Beat the eggs in a large bowl, seasoning with salt.

6-Thinly slice the onion and fry in oil over medium heat in a separate pan until caramelized, about 10-20 minutes, adding water as needed to prevent burning. Drain excess oil and add the onions to the beaten eggs.

7-Remove the potatoes with a skimmer and drain in a colander for at least 5 minutes.

8-Combine the potatoes and onions with the egg mixture and stir well. Let it rest for 15-20 minutes.

9-Remove excess oil from the pan, then heat it over medium-low and pour in the egg mixture.

10-Cook for 6-8 minutes, gently loosening edges with a spatula to prevent sticking.

11-Flip the tortilla by covering the pan with a plate and turning it quickly. Return it to the pan to cook for another 6-8 minutes on the other side.

12-Slide the cooked tortilla onto a serving plate and let it cool slightly before slicing and serving.