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You will need one-12 inch teflon pan.

1 cup peanut oil
3 large Peruvian purple potatoes
1 onion
2 medium Rancho Gordo cactus paddles, trimmed and cooked*
1 dozen eggs
2 tablspoons kosher salt

Preheat oven to 300 degrees
Place the peanut oil in the frying pan and turn the flame on to medium. Wash and peel the potatoes. Dice them into 1 inch chunks. Put them into the hot oil carefully and cook until tender. This should take about 10 to 15 minutes. Do not leave the potatoes unattended. Move them around with a wooden spoon to make sure they cook evenly. Peel and dice the onion. Drain the majority of the oil from the pan, leaving only enough to coat everything. Drop in the diced onions and cook another 3-5 minutes. In the meantime, drain the jar of nopales out into a colander and rinse thoroughly with cold water. Drain well. Add the nopales to the frying pan. Crack the eggs into a mixing bowl and whisk in the salt. Pour the eggs into the pan. Turn the burner down to low and cook until the Tortilla begins to set around the edges. Place into the oven for about 10 minutes or until the eggs are completely cooked. Remove from oven and invert onto a platter. Serve warm or at room temperature.