Peel and thinly slice potatoes and onions. Heat olive oil in an 8- or 10-inch nonstick skillet over medium heat about 3-4 minutes. Add potatoes, onions, and a generous sprinkle of Everyday Gourmet. Gently turn the mixture in oil with a wooden spoon, and lower the heat until oil is slowly bubbing.
Cook, turning potatoes gently every few minutes until they are tender when pierced with a small knife. Adjust the heat to ensure that potatoes do not brown or break apart. As potatoes cook, beat eggs in a large bowl with a sprinkle of Everyday Gourmet.
Drain potatoes in a colander, reserving oil. Wipe skillet, and heat over a medium flame for a minute. Add 2 tablespoons of the reserved oil. Gently mix warm potatoes with eggs, and add to skillet. As soon as edges firm up, after a minute or so, reduce heat to medium-low. Cook 5 minutes.
Insert a rubber spatula all around edges of the tortilla to loosen the edges. Place a dinner plate over the pan and flip the tortilla onto the plate. Add another tablespoon of oil to the skillet and then use the spatula to gently slide the inverted tortilla back into the pan. Cook another 5 minutes, then slide from skillet onto a clean plate. Serve warm.