2 pounds waxy potatoes (such as Yukon Gold), peeled

2 1⁄4 teaspoons kosher salt

1 1⁄2 cups olive oil
2 onions, chopped
5 cloves garlic, chopped 6 eggs

1⁄8 teaspoon freshly ground black pepper

1. Slice: Using a mandoline or a sharp knife and patience, slice the potatoes into 1⁄8-inch disks. Toss with 2 teaspoons salt.

2. Soften: Heat half the oil in a well-seasoned (or nonstick) 8-inch skillet. Add the onions and garlic. Cook until soft, but not browned, about 8 minutes.

3. Sizzle: At the same time, heat half the oil in another medium skillet. Slide in potatoes. Sizzle over medium heat until tender, about 10 minutes.

4. Drain: Set a sieve over a bowl. Drain onions and potatoes. (Later you can strain and save the delicious oil for other projects.)

5. Rest: In a large bowl, beat eggs, remaining 1⁄4 teaspoon salt, and pepper. Add drained potatoes, onion, and garlic and mix gently. Let rest 10 minutes.

6. Set: Heat 1 tablespoon reserved oil in the 8-inch skillet over medium heat. Pour in the potato-and- egg mixture. Cook, shaking now and then, until the eggs are set at the edges and the tortilla easily slips around in the pan, about 8 minutes.

7. Flip: Set a wide, at plate upside down over the pan. Holding pan and plate securely together, ip tortilla onto plate. Set the pan back on the heat. Add 1 tablespoon reserved oil. Slide the tortilla back into pan (uncooked side down). Tuck the edges under to achieve the Frisbee look.

8. Test: Cook until a toothpick stabbed in the center comes out clean, about 5 minutes. Slide onto a plat- ter and cool at least 10 minutes. Serve warm or room temperature, cut into wedges.