Spanish tortilla served with Greek-style salad

It's early 2008, and I'm living out my last couple of months in Brighton, England. Our good friend Tony is living with a Spaniard, who was kind enough to have us over for a dinner party and cook us food from his homeland. I had never had 'tortilla', though I had heard of it. What he served us was so amazingly perfect that I still think about it (and try to recreate it) to this day. Thank you, Javier, wherever you are.

His version was so simple, but tasted divine. Eggs, potatoes, onions, and ham, transformed into a thick omelet in a saute pan. The accompaniment was a vinegary salad with delicious, strong Spanish cheese. Add in a few bottles of red wine, and you've got a real winner.

Well, I've tried to make tortillas a couple of times since then, and haven't succeeded. They've been edible, but disappointing. Tonight I will be trying again, using a recipe out of 'Mediterranean: the Beautiful Cookbook'.

Here it is:
3/4 cup olive oil
4 large baking potatoes, peeled and sliced about 1/8 inch thick
salt and freshly ground pepper
2 onions, thinly sliced
6 eggs
(I'll also be adding diced ham)

Add the potatoes to some oil, and saute (in batches, if necessary). Remove with a slotted spoon, and then cook the onions the same way (carmelized is best). Remove the onions, mix with the potatoes, and wipe out the pan. Beat the eggs in a bowl, and add to the mixture. Heat the saute pan to medium heat, add the remaining oil, and pour in the eggs, potatoes, and onions. Reduce the heat to low, and then cook for about 10 minutes, or until golden on the bottom. Invert a plate over the pan, and then flip to free the omelet. Add some oil to the pan, and slide the omelet back into the pan, browned side up. Cook for 8-10 more minutes. Let cool a bit, cut into wedges, and serve.

I'll be serving it with Greek salad, which will be also based on a recipe from the book: a dressing of red wine vinegar, dried oregano, olive oil, salt, and pepper served over sliced cucumbers, peppers, tomatoes, red onions, kalamata olives, and feta cheese.

I'll update this with the verdict, and with pictures of the final product.