with Extra Virgin & Herbs de Provence Olive Oils
Heat both oils in large ovenproof skillet over medium heat. Add potatoes and salt. Cook potatoes until tender but not browned 20-25 min. Remove potatoes from skillet and set aside.
Using same oil, cook chopped onion until translucent, remove from skillet and transfer to container with potatoes. Add eggs and stir gently to combine (do not break up potatoes). Strain oil into glass measuring cup and wipe out skillet.
Heat 3 Tbsp reserved oil in skillet over medium-high heat. Add egg-potato mixture and cook, stirring constantly but gently to keep potatoes intact, until eggs begin to set (eggs will look scrambled), about 2 minutes. Spread mixture in even layer and reduce heat to medium-low.
Preheat broiler to high. Cook tortilla, shaking pan occasionally to prevent it from sticking, until eggs are nearly cooked through, about 12 minutes. Transfer skillet to oven and broil until top of tortilla is just cooked, about 2 minutes. Remove from oven. Invert a large plate over skillet. Using oven mitts (skillet and potatoes will be very hot), hold plate firmly over skillet and flip, releasing tortilla onto plate.
Let sit at room temperature for at least 20 minutes and up to 2 hours before serving.