Potato tortillas

Peel and thinly slice the potatoes. Soak in water for 10 minutes, then drain and dry. Meanwhile, pour about 2 cm of olive oil into a deep frying pan. Preheat over medium heat. Put the finely chopped onion and fry, stirring occasionally, until golden brown. Using a slotted spoon, remove the onion from the oil and put it on a paper towel to drain the fat. Put part of the potatoes in the oil and fry for about 10 minutes until golden brown. Pull out the potatoes and also put them on a paper towel. Fry the second batch of potatoes, then the next. Put everything on a paper towel and add three tablespoons of salt. Now you can leave the vegetables for two hours. The oil can be drained into a separate container.
In a large bowl, break the eggs and beat lightly with a whisk. Add the fried potatoes and onions and season with the remaining salt.
Preheat the pan over medium heat. Add a new portion of oil. Put the potato-egg mixture and mix it well several times so that the eggs catch. Now reduce the heat, cover and cook for about 5 minutes. Then turn the potato tortilla over and fry in the same way on the other side.
 Get the finished potato tortilla out of the pan, let it cool. It can be served with any sauce or used as an alternative to bread.
You have a lot of oil left. It can be reused to make such tortillas or other dishes. It is also a great salad dressing with onion flavor.