Spanish Egg Tortilla with Potatoes and Onions Tortilla Española

Ingredients

• 2 cups extra-virgin olive oil, or more as needed
• 3 medium waxy potatoes, such as Kennebec or Yukon Gold (1 lb. 6 oz.), peeled, quartered, and sliced ⅛ inch thick (4 cups)
• 1 medium sweet onion, such as Figueres or Vidalia (5 oz.), peeled, quartered, and sliced ⅛ inch thick (1 cup)
• 6 large eggs
• 2 tsp. sea salt

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