Peel the potatoes and cut / grate them into slices. Fill a large, deep pan with olive oil and heat the oil. Put the potatoes in the pan and pour in enough oil to cover the potatoes. I usually need a whole bottle of oil. Reduce the heat a little, otherwise it will splash too much. Turn the potatoes in the oil again and again for about 15 minutes.
In the meantime, beat the eggs in a large bowl with a whisk until frothy. You can also separate the eggs and beat the egg white to snow.
Cut the onion into small cubes, add to the potatoes and fry for another 10 minutes. When the potatoes are done, use a skimmer to scoop them into the bowl with the eggs. Let drain well so that you don`t take too much oil with you. Stir everything.
In a small pan, add a little oil and a large ladle of the potato and egg mixture and fry on both sides until the mixture sets.
Tip:
To turn the tortilla over, I put a larger plate on the pan and topple it onto the plate and put it back in the pan.
You can continue to use the oil. Pour cold into a bottle.
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