Tortilla Española

Ingredients

• yukon gold potatoes1.5 lb
• yellow onion1 large
• large eggs6
• extra-virgin olive oil1.5 cups
• fine sea saltto taste

Steps

1. 1

   Slice potatoes and onions.

   Peel the potatoes and slice them about 1/8 inch thick. Slice the onion the same way.

2. 2

   Add potatoes and onion to oil.

   Pour the olive oil into a 10-inch nonstick skillet. Add the potatoes and onion in a tumble — the oil should just cover. Salt generously.

3. 3

   Cook potatoes and onions slowly.

   Cook over medium-low, stirring occasionally, until the potatoes are completely tender but unbrowned, 25 minutes.

4. 4

   Drain and cool the mixture.

   Drain in a colander set over a bowl, reserving the oil. Cool 5 minutes.

5. 5

   Beat eggs and combine with potatoes.

   Beat the eggs hard with 1 tsp salt in a large bowl. Fold in the warm potato mixture and let sit 5 minutes for the eggs to soak in.

6. 6

   Cook the egg and potato mixture.

   Wipe the skillet, return 2 tbsp of the reserved oil, and heat over medium-high. Pour in the egg mixture, level it, and cook 2 minutes, then drop heat to medium-low and cook 4 more minutes.

7. 7

   Flip and finish cooking the tortilla.

   Slide onto a plate larger than the pan. Invert the pan over the plate and flip in one confident motion. Slide back in and cook 3 more minutes — center should still tremble. Rest 5 minutes; serve room temperature.