Tortilla Espanola (Spanish Tortilla)

Total Time: 55 mins

Prep Time: 10 mins
Cook Time: 45 mins

Ingredients:

• 1 1/2 cups olive oil
• 2 1/2 teaspoons kosher salt
• 3 red potatoes, peeled, quartered and sliced to 1/4-inch
• 1 yellow onion, peeled, quartered and sliced to 1/4-inch
• 8 eggs, beaten, with a pinch of salt

Directions:

1- Heat olive oil in 10" skillet on medium high heat (until almost smoking).
2- Add potatoes, onion and kosher salt.
3- Turn gently until potatoes are all coated in oil. Reduce heat to medium and cover.
4- Cook, turning frequently (and GENTLY) until potatoes are tender, about 20 minutes.
5- Remove cover and cook 6 minutes, turning once after 3 minutes.
6- Remove potatoes and onions with a slotted spoon into a heat proof bowl. Reserve 3 T oil from pan.
7- In a separate bowl, beat eggs with pinch of salt. Combine with potato mixture.
8- Clean 10" skillet and reheat 3T reserved oil on med/high heat.
9- Put egg mixture in pan. After 2 minutes reduce heat to medium. Cover.
10- Cook until eggs begin to set, 4-6 minutes.
11- Cover pan with large plate, flip tortilla and slide it back into the pan (the side that was facing up in the pan should now be facing down).
12- Cook 4-6 minutes until eggs are fully set and golden brown.
13- Flip again if necessary.
14- Turn onto a plate and let it rest for 20 minutes before slicing and serving.

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