Spanish Potato Omelet

Ingredients

• 3 russet potatoes (1 1/2 lb. total)
• 1 teaspoon coarse salt
• 6 large eggs
• ¼ cup extra-virgin olive oil
• 1 medium onion

1. Peel potatoes and onion. Quarter each lengthwise, then cut crosswise into 1/4-inch-thick slices. 2. Heat a 10-inch ovenproof nonstick frying pan over high heat and add all but 1 teaspoon olive oil. When oil just starts to smoke, add potatoes and onion. Stir, turning vegetables to coat with oil...

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