Tortilla Espanola (spanish Tortilla)

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1/2 cup 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

Recipe

• 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 12 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 up to 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 reserved oil (adding additional oil so that there is 3 t oil in skillet) on med/high heat.
• 9 put egg mixture in pan. after 2 minutes reduce heat to medium - low. 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.