Tortilla Española: Classic Spanish Tortilla

Ingredients

• 2 pounds Yukon Gold potatoes, (or yellow creamy potatoes)
• 6 large eggs
• 1 large yellow onion, (thinly sliced)
• 1/3 cup extra-virgin olive oil
• 1 teaspoon sea salt or Kosher salt

Instructions

1. 1

   Preheat oven to 350°F.

2. 2

   Peel the potatoes. If they are large, slice them in half. In a large pot, cover them with cool water and boil until they are just fork-tender. Avoid overcooking or the potatoes will not slice nicely.

3. 3

   Thinly slice the cooked potatoes. Using a mandolin slicer produces uniform slices, but it's not essential. A sharp knife will work too.

4. 4

   Heat half of the oil in an ovenproof skillet over medium heat and sauté the onions, just until translucent but not browned. Remove them to a small bowl.

5. 5

   Whisk the eggs in a large mixing bowl. Add the sliced, cooked potatoes, sea salt, and sautéd onions.

6. 6

   Add the remaining oil to the frying pan and when hot, pour in the egg-potato-onion mixture. Let it cook for a minute or two, just until the edges are set.

7. 7

   Transfer the skillet to the oven and bake at 350 F. for 20 minutes or until the egg has set. A toothpick inserted in the center should come out clean.

8. 8

   Run a spatula around the edge of the skillet to loosen the tortilla. Invert a serving plate over the skillet and flip the plate and the pan over together. The tortilla will release easily.

9. 9

   Allow to cool slightly. Slice into wedges or small squares and serve warm or at room temperature.