Spanish Tortilla (Spain)

A thick potato and onion omelet, served warm or at room temperature.

Prep: 15 min · Cook: 40 min · Serves: 6

Ingredients

• 1 1/2 pounds Yukon Gold potatoes, peeled and sliced 1/8 inch thick
• 1 large yellow onion, thinly sliced
• 1 cup olive oil
• 6 large eggs
• 1 1/2 teaspoons kosher salt, divided

Instructions

1. Heat the oil in a 10-inch nonstick skillet over medium heat. Add the potatoes, onion and 1 teaspoon salt.
2. Cook gently for 20 to 25 minutes, stirring now and then, until the potatoes are tender but not browned. The oil should bubble softly, not fry hard.
3. Drain in a colander set over a bowl, saving the oil.
4. Beat the eggs with the remaining salt in a large bowl. Fold in the warm potatoes and onion and let sit for 10 minutes.
5. Wipe out the skillet and heat 2 tablespoons of the saved oil over medium heat. Pour in the egg mixture and cook for 5 to 6 minutes, until the edges are set.
6. Place a large plate over the skillet and carefully flip the tortilla onto it. Slide it back into the pan, uncooked side down.
7. Cook for 4 to 5 minutes more, until set through. Rest for 10 minutes, then cut into wedges.

Tip: The saved olive oil is full of flavor. Strain it and reuse it for cooking.