1. Heat olive oil in a large skillet over medium heat until shimmering.

2. Add potatoes and onion stirring to coat. Cook 15-20 minutes until potatoes are tender but not browned stirring occasionally.

3. Drain potato mixture in a colander reserving the oil. Let cool 10 minutes.

4. Beat eggs with salt and pepper in a large bowl until well combined.

5. Fold potato mixture into eggs gently. Let sit 5 minutes.

6. Heat 15 ml (1 tablespoon) reserved oil in same skillet over medium heat.

7. Pour egg mixture into skillet pressing down lightly with a spatula. Cook 5 minutes until bottom is set and golden.

8. Place a large plate over skillet and flip tortilla onto plate. Slide back into skillet.

9. Cook 3-5 minutes until second side is set. Transfer to plate and rest 5 minutes before slicing.