• Fill the medium pot with water 2/3 full and add 2 tbsp kosher salt. Heat over high heat and bring to a boil.
• 
  Peel the potatoes and cut in half lengthwise.
• Once the water is boiling, gently add the potatoes.
• Boil for 15-20 minutes. Larger potatoes will take more time.
• While the potatoes cook, heat the saute pan over medium heat.
• Once warm add the olive oil. Let the oil heat for a minute or two.
• 
  Add the chopped onion and season with a pinch of salt.
• 
  Cook the onions until soft, but not browned, 5-10 minutes. Manage the heat as needed.
• 
  In a large bowl, crack open the eggs and mix with a whisk. Season with a few pinches of salt.
• 
  Once the potatoes are done, remove them from the pot of water and onto a cutting board. You can test for doneness by inserting a fork. There should be little resistance through the potato, but the potato should also not fall apart.
• 
  Cut the potatoes widthwise into 1/4 inch (1/2 cm) wide slices.
• 
  Add the potatoes and onions to the scrambled eggs and stir to incorporate with a spatula.
• Place the saute pan back on the stove top and heat over medium heat.
• Add enough olive oil to coat the bottom of the pan with a thin layer.
• Once the olive oil is warm (starts to shimmer), pour the egg, potatoes, and onion mixture into the pan.
• Cook for 5 minutes. Once the edges start to set (turn solid), use the spatula to gently pull the edges from the pan.
• 
  Cook for 5 minutes more, a total 10 minutes.
• Put on the oven mittens. Once the eggs have mostly cooked through, take the large plate or cutting board and place on top of the saute pan, covering the top completely. Place one hand firmly on top of the plate keeping the plate firmly on top of the saute pan, pick up the saute pan, and flip over onto the plate.
• Pull off the saute pan and place back on the stove top.
• Using the spatula push the tortilla back into the pan and push in the sides.
• 
  Cook for another 3-5 minutes.
• Remove the tortilla onto a cutting board, cut into 6-8 pieces, and serve.

Optional Topping 1

• 
  Top the tortilla espanola with jamon iberico

Optional Topping 2

• In a small bowl, add the olive oil, vinegar, salt, and pepper flakes.
• Whisk for 30-60 seconds until this is mixed well.
• Add the tomatoes and let sit for 5-10 minutes.
• Top the tortilla espanola with the tomato vinegrette