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Pour the olive oil into a 10-inch nonstick or well-seasoned cast iron skillet and set over medium-low heat. Add the potato slices and onion in overlapping layers, season with ¾ tsp of the salt, and cook, turning the potatoes gently every 5 minutes with a slotted spoon, until the potatoes are completely tender and yield easily when pressed — about 20–25 minutes. They should be soft throughout but not browned.
Set a colander over a bowl and pour the potato-onion mixture into it, letting the oil drain off. Reserve the drained oil. Let the potatoes and onion cool for 5 minutes.
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