Tortilla Española
Recipe by Gingham
The Spanish potato and onion omelet: soft, thick, and good warm or at room temperature, cut into wedges.
Ingredients
- 1 1/2 lb Yukon Gold potatoes, peeled
- 1 large onion
- 1 cup olive oil
- 1 1/2 tsp kosher salt
- 8 large eggs
Method
Slice the potatoes into thin rounds, about 1/8 inch, and the onion into thin half moons.
Heat the oil in a 10-inch nonstick skillet over medium heat. Add the potatoes, onion, and 1 tsp of the salt and cook gently, turning now and then, until the potatoes are soft but not browned, 20 to 25 minutes.
Set a sieve over a bowl and drain the potatoes and onion, keeping the oil for another day.
Beat the eggs with the rest of the salt in a large bowl, fold in the warm potatoes, and let it sit for 10 minutes.
Heat 2 tbsp of the saved oil in the skillet over medium heat. Pour in the egg mixture, smooth the top, and cook, shaking the pan now and then, until the edges are set and the bottom is golden, 6 to 8 minutes.
Set a large plate over the skillet and flip the tortilla onto it in one quick move. Slide it back into the pan, cooked side up, and cook until set in the middle, 4 to 5 minutes more.
Slide it onto a board and let it rest for 10 minutes before cutting into wedges.
Notes from the source
It's even better a few hours later at room temperature, which makes it good for a party spread.