Spanish Egg And Potato Tortilla

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 1/4 cup olive oil
• 1 lb russet potato, peeled and cut into 1/4-inch cubes (about 2 potatoes)
• 1 onion, minced
• salt
• fresh ground black pepper
• 10 large eggs

Recipe

• 1 adjust oven rack to the middle position; preheat oven to 450°.
• 2 heat oil in a 10-inch ovenproof nonstick skillet over med-high heat until shimmering.
• 3 add in potatoes, onion, and 1/2 teaspoon salt.
• 4 cover and cook, stirring occasionally, until potatoes and onion are soft, 8-10 minutes.
• 5 in a bowl, whisk eggs, 1/4 teaspoon salt, and 1/4 teaspoon pepper together.
• 6 add eggs to the skillet and cook, using rubber spatula to stir gently in circular motion, until mixture is slightly thickened, about 1 minute.
• 7 bake in oven until top is puffed and edges have pulled away slightly from sides of pan, 3-5 minutes.
• 8 use rubber spatula to loosen tortilla from skillet, then slide onto cutting board, slice into wedges and serve.