Tortilla Española

Ingredients

• 4 medium potatoes, peeled and sliced thin (~1/8 inch slices)
• 1 medium onion, sliced thinly (optional, but recommended)
• 6 large eggs
• Salt and black pepper to taste
• Olive oil (generous amount, typically 1/2 to 3/4 cup)

Steps

1. Cook the Potatoes and Onion

Heat olive oil in a large skillet over medium heat. Use enough oil to submerge potatoes halfway. Add potatoes and onion slices. Season with salt. Cook gently (medium-low heat), stirring occasionally, until potatoes are tender (soft but not crispy), about 15-20 mins. You don’t want to brown them too much.

2. Drain and Prepare Eggs

Once cooked, remove potatoes and onions from the pan. Strain oil, set aside. In a large bowl, beat the eggs. Season with salt and pepper. Add the cooked potatoes and onions to the beaten eggs. Mix gently but thoroughly, let sit for a few minutes to let flavors combine.

3. Cook the Tortilla

Heat about 2 tablespoons of the reserved olive oil in a clean pan over medium heat. Pour in the potato-egg mixture and gently flatten into an even layer. Cook for about 4-6 minutes until the tortilla starts to set and edges look firm.

4. Flip the Tortilla

Place a large plate over the skillet. Holding firmly, carefully invert the tortilla onto the plate. Add another tablespoon of olive oil to the pan and slide the tortilla back in, uncooked side down. Cook for another 3-4 minutes, until cooked through but still slightly moist in the center.

5. Serve

Carefully slide tortilla onto a serving plate. Let it rest for at least 10 minutes, then slice into wedges. Serve warm, room temperature, or even cold.