In a large bowl, beat eggs and salt lightly. Drain oil from potatoes, reserving 3 tablespoons. Add potato mixture to eggs, submerging completely. Let stand for 10 minutes.
Heat 2 tablespoons of reserved oil in a large sauté pan until hot. Add potato-egg mixture. Lower heat to medium. Shake pan occasionally to prevent sticking. When the bottom of the tortilla is lightly browned, place a large plate over the pan and flip the tortilla upside down onto the plate.
Add 1 tablespoon of oil to the sides of the pan and slide the uncooked side of the tortilla back into the pan. Round the sides with a spatula. Cook until browned, transfer to a plate, and let rest five minutes before serving.
Yield: 6 servings
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Breakfast and Brunch