Tortilla Española

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and sliced 1/8-inch thick
• 1 large yellow onion, thinly sliced
• 1 1/4 cups extra virgin olive oil
• 6 large eggs
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Heat olive oil in a 10-inch non-stick skillet over medium-low heat until it reaches 200°F.
2. Add sliced potatoes and onions to the oil, stirring gently to coat. Cook for 15-20 minutes, stirring occasionally, until potatoes are tender but not browned.
3. Using a slotted spoon, transfer potatoes and onions to a large bowl, reserving the oil.
4. Beat eggs with salt and pepper in a separate bowl, then gently fold in the warm potato mixture. Let stand for 5 minutes.
5. Heat 2 tablespoons of the reserved oil in the same skillet over medium heat.
6. Pour in the egg and potato mixture, spreading evenly. Cook for 4-5 minutes until the bottom is set but the top is still runny.
7. Place a large plate over the skillet and quickly flip the tortilla onto the plate.
8. Slide the tortilla back into the skillet, cooked side up. Cook for another 3-4 minutes until just set.
9. Transfer to a serving plate and let cool for at least 10 minutes before slicing into wedges.