Peel 3 potatoes. Quarter them lengthwise then slice very thinly, as if you were to make potato chips (which essentially you are. Just wait!). Rinse them well in cold water. I like to use a salad spinner for this because you want to dry them well too. Rinsing off the starch will allow them to be crispier when fried.
Heat an inch or two of oil in a pan. Cast iron works well because it retains heat. I used grapeseed oil, but any oil with a high smoke point (peanut, vegetable, NOT olive) works. Fry the potatoes in small batches. The oil should bubble furiously when the potatoes are added.
When the potatoes are golden brown and delicious, remove them from the oil to a paper-towel-lined plate
While the potatoes are cooking, crack 8 eggs into a large mixing bowl and beat them. Add a generous pinch of salt and some black pepper.
Add the warm potatoes to the egg mixture and mix well.
Heat a good amount of oil in a nonstick skillet over medium/medium-high heat. It's convenient to just pour some of your potato-frying oil in the skillet if there are no burnt pieces in it. I used about a 10-inch skillet.
When the pan is hot, add the eggs and potatoes. The edges should start to set right away.
When all of the tortilla except the center is set, it's time to flip. Do this by placing a lid that is smaller than the skillet directly on top of the tortilla. Pour off the raw egg and oil into a plate.
Then flip the tortilla onto the lid and slide it back onto the skillet.
Made a well in the center of the tortilla and pour back in the liquid.
Allow to set for another minute or so then move to a serving plate. Unfortunately, I browned the first side a bit, but i think a slightly lower temperature would fix that for next time.
This tortilla espanola serves 4.
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