Peel potatoes and slice them in half lengthwise and then slice them thinly. Set aside.

Heat a large non-stick skillet over medium heat and add the vegetable oil. You want to add enough vegetable oil to fill a non-stick pan with about 2 inches of oil.

Let it heat to around 265°F then add in the potatoes and let them cook for 3 to 4 minutes, stir them and cook for another five minutes.

Add in the onion, stir and cook until the onion becomes translucent.

Drain the potatoes and onions from the oil and let them cool on a plate or in a bowl for about 5 minutes.

Pour most of the oil out, leaving about 2 tablespoons oil in the pan and reduce the heat to low-medium.

Whisk the eggs together in a large bowl along with the salt and pepper. Stir in the potato/onion mixture until combined and then pour it all into the pan.

Cover and let it cook for about 20 minutes, then try to gently lift the edge of the tortilla, if it doesn’t have a good crust on the bottom and doesn’t come up easily, then it needs longer to cook. Let cook about 4 to 5 more minutes and check again.

Once it comes up easily, place a large plate (larger than the skillet) top down on the pan and gently flip the pan upside down onto the plate.

Place the pan back on the stove and gently slide the tortilla back into the pan. Use a rubber spatula to tuck in the edges of the tortilla.

Cover and cook for an addition 5-6 minutes, until cooked through.

Wash and dry the plate that you used previously to flip the tortilla and place it back on top of the pan upside down.

Flip the tortilla onto the plate, let it cool for a couple of minutes then slice and serve as desired!