Tortilla Española

Instructions

1. 1

   Prep the Potatoes: Cut the peeled potatoes in half lengthwise, then slice them into very thin (1/8-inch) half-moons. Season generously with salt.

2. 2

   Poach in Oil: Heat the olive oil in a 9-inch non-stick skillet over medium-low heat. Add the potatoes and diced onion. The oil should bubble very gently. Cook for 15-20 minutes, stirring occasionally, until the potatoes are tender and break apart easily but not browned.

3. 3

   Drain and Mix: Use a slotted spoon or spider to transfer the potato and onion mixture to a large fine-mesh strainer over a bowl to drain excess oil.

4. 4

   Beat the Eggs: In a large mixing bowl, aggressively whisk the eggs with a pinch of salt until frothy. Add the warm drained potato mixture to the eggs, stirring gently to combine. Let this mixture rest for 10-15 minutes so the potatoes absorb the egg.

5. 5

   Cook the Tortilla: Wipe the skillet clean, leaving about 1 tbsp of oil, and heat over medium-high heat. Pour in the egg and potato mixture. Cook for 1 minute to set the bottom, then reduce heat to low and cook for 3-4 minutes until the edges firm up.

6. 6

   Flip and Finish: Place a flat plate over the skillet. Quickly and confidently invert the pan to flip the tortilla onto the plate. Slide it back into the skillet, tuck in the edges with a spatula to form a rounded shape, and cook for 1-2 more minutes for a slightly gooey center. Slide onto a serving plate.