Recipe ~ Simple Frittata (for a small kitchen)

Part 2.
This is my desperate attempt to recreate Carmen the Valencian's Spanish Frittata.

Honestly, this didn't turn out so well in my hands, but I know why. The first excuse... er, reason was the "stove". It's unpredictable at best. The second reason is I was impatient, and very hungry.

It's not bad, just not what you might call... photogenic? This recipe does produce a lot of food. So I'm looking forward to breakfast tomorrow (and then next day, and this weekend...)

Lots (~9 Tb) of olive oil (the tastier the better) - No reason to use EVOO, since it's just for frying.
2# potatoes, thinly sliced
1 lg onion, thinly sliced
6 eggs, beaten
S/P to taste

Heat about half of the oil, and cook the potatoes until golden, and no longer opaque. (~30 minutes on my pos stove)
Transfer to a bowl, or in my case, a cutting board.
During the last 10 minutes of the potatoes cooking, heat a small skillet with half of the remaining oil.
Saute the onions until they are golden.
Add them to the bowl (or cutting board) with the potatoes.
Heat the remaining oil in the largest skillet you can find.
Add the potato/onion mixture, and then add the beaten eggs.
Cook on low heat until the bottom sets and is golden (~15 minutes)
Remove the skillet from the heat
Grab a plate and carefully hold it over the top of the skillet and flip the frittata onto it.
Slide it off the plate and back into the skillet. Basically you're using the plate as a giant, totally cumbersome spatula. Trust me, it works a lot better if you don't hesitate and just go for it.
Cook for another couple of minutes until the bottom is golden as well.
Slide it out and cut it up.
S/P to taste.