Preheat oven to 400 degrees.
Peel the potatoes and use amandoline or sharp knife to evenly slice the potatoes approximately 1/8” thick.
Heat a 10” skillet with highsides over medium heat. Add the olive oil and heat to about 350 degrees orpotatoes begin to bubble when placed in oil. Working in 2-3 batches, cook thepotatoes in the oil for 4-5 minutes until very tender, flipping halfway through.You can cook several layers of potatoes at once but make sure they are notpiled above the oil. Keep an eye on the oil temperature and lower the heat ifnecessary to prevent browning. Drain potatoes and transfer to a paper towellined plate. Pat dry with additional paper towels and repeat with the remainingbatches of potatoes. Once finished reserve the olive oil for future use.
While the potatoes are cooking,whisk together 8 eggs with ¾ teaspoon salt. Set aside.
In a separate 8” non stickskillet, heat 1 teaspoon of the oil leftover from cooking the potatoes overmedium heat. While the pan is heating, add the cooked potatoes to the egg andgently fold to combine.
When the pan is hot, add theonion and a small pinch of salt. Cook the onions, stirring occasionally untilvery tender but not browned- approximately 5 minutes. Transfer the onions tothe bowl with the eggs and potatoes and gently stir to combine.
Return the 8” skillet to theheat and add an additional 1 tablespoon of reserved oil to the pan, swirling tocoat the bottom and sides. Allow the pan to heat for 3-4 minutes and thencarefully pour the egg and potato mixture into the pan. Use a spatula to spreadthe potatoes in an even layer. Allow to cook for 3-4 minutes until a crustbegins to form and you can see that the edges are beginning to brown. Transferthe pan to the oven for 5-6 minutes until edges appear fully set but thetortilla is still runny in the center. Remove from the oven and run a rubberspatula around the edges to separate from the pan, then very carefully invert aplate over the pan. Carefully and quickly flip the tortilla over and gentlyslide back into the pan. Return to the stove over medium low heat and cook foran additional 2-3 minutes. Use a spatula to gently lift one side to make surethe bottom is cooked and then slide the tortilla onto a plate. * If you prefernot to attempt to flip the tortilla, you can leave the tortilla in the oven tofully cook. This should take an additional 5-10 minutes. Remove from the ovenwhen the center is no longer raw and shiny but there is still a slight jiggle.
Slide the tortilla onto aserving plate and allow to cool for 15-20 minutes before garnishing with herbs.This dish can be served any time of day but is especially great for breakfastor brunch served alongside your favorite protein.
