Tortilla Española

Ingredients

• 1½ lb Yukon Gold potatoes, peeled
• 1 medium yellow onion, thinly sliced
• 1 cup olive oil
• 6 large eggs
• 1¼ tsp kosher salt

Method

1. Cut the potatoes into thin ⅛-inch slices.
2. Heat the olive oil in a 10-inch nonstick skillet over medium heat. Add the potatoes and onion and cook gently, turning now and then, until tender but not browned, about 20 minutes.
3. Drain the potatoes and onion in a colander set over a bowl, saving the oil.
4. Beat the eggs with the salt, fold in the warm potatoes and let it sit 5 minutes.
5. Heat 2 tablespoons of the saved oil in the skillet over medium heat. Pour in the egg mixture, smooth the top and cook until the edges set, about 5 minutes.
6. Cover the pan with a large plate, flip the tortilla onto it, slide it back into the pan and cook 3 to 4 minutes more, until the center reaches 160°F.
7. Serve warm or at room temperature, cut into wedges.

Notes