Spanish Potato Tortilla (Tortilla Española)

Ingredients

• ¹/₈ tsp. freshly ground black pepper (optional)
• 6 large eggs
• 5 medium cloves garlic, very coarsely chopped (optional)
• 12 to 14 oz. onions (2 to 3 medium), diced
• 2-¼ tsp. coarse salt
• 1-¾ cups vegetable oil for frying (I use plain olive oil, but never a great extra-virgin)
• 1-¾ lb. (about 5 medium) low- to medium-starch potatoes, such as Yukon Gold, peeled

In a 10-1/2-inch nonstick skillet that's at least 1-1/2 inches deep, heat the oil on medium high. While the oil is heating, slice the potatoes thinly, about 1/8 inch. Transfer to a bowl and sprinkle on 2 tsp. of the salt, tossing to distribute it well. When the oil is very hot (a potato slice wi...

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