Tortilla Española 🍴
prep 20 mins ∙ serves 4 ∙ difficulty Medium
1/3 cup olive oil
1 lb idaho or yukon potatoes, peeled and sliced into 1/4-inch moons (about 3 cups)
10 oz yellow onions, peeled and thinly sliced (about 1/4 onion)
1 Dash of coarse sea salt (maybe 4 😉)
6 large eggs
Heat the olive oil in a 10-inch nonstick skillet over medium heat and add the potatoes, onions and any specialty item. (Diced, serrano ham, chorizo etc. )
Stir every so often and season with sea salt, cook until the potatoes are cooked through and the onions are soft, 8 to 10 minutes. (Make sure the oil never gets so hot that it fries the potatoes to much, just brown edges.
Turn off the heat and let the potatoes cool for 10 minutes. (This step is optional, seriously who wants to wait) This way they are still warm but not piping hot, so they won't start cooking the eggs in the next step.
Crack the eggs into a large bowl, season with salt (yes more salt ) and whisk until thoroughly mixed. Using a slotted spoon, scoop the potato-and-onion mixture into the eggs, making sure to keep the oil in the skillet, and stir to combine. Reserve the cooking oil.
Optional: You can cover egg mixture and refrigerate for at least one hour and up to eight. (Only If you are not ready to make it and just prepping for later)
When you're ready to cook the tortilla, heat the same skillet over medium heat. Add 2 tbsp of the reserved oil. Pour the egg mixture into the pan and cook undisturbed over very low heat until the sides of the eggs have set and the middle is beginning to set, about 10 minutes.
This part is tricky:
See video for help start at 2m29s
Place a large plate That is slightly larger than the pan on top of the pan and invert. Gently slide the tortilla into the pan with the cooked side — which shouldn't be brown and overly fried but rather a soft egg pillow the color of butter — Cook for another 3 minutes and remove from the heat. Let rest in the pan for a few minutes.