Tortilla de Patatas

Tortilla de Patatas
Yield
4servings
Yield
4servings
Tortilla de Patatas
Yield
4servings
Yield
4servings
Ingredients
  • 1 lb Yukon Gold potatoespeeled, cut into ¼” slices
  • 2teaspoon kosher saltplus more for seasoning
  • 1cup olive oil
  • 1/2each onionsdiced small
  • 6each large eggsbeaten to blend
Yield:
Instructions
  1. Slice potatoes and place in a large colander, sprinkle with 2 tsp. salt, and toss to coat. Let stand for 10 minutes. Pat dry with paper towels.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add potatoes and cook, turning occasionally, until crisp-tender, 10–15 minutes.
  3. Add onion to potatoes in skillet; cook until onion and potatoes are soft, 5–8 minutes. Using a slotted spoon, transfer mixture to a large bowl; let cool slightly. Strain oil into a heatproof bowl; set aside.
  4. Add eggs to potato mixture; season with salt. Wipe out skillet. Heat ¼ cup reserved oil over medium-high heat (chill remaining oil for another use). Add egg mixture, arranging potatoes to submerge.
  5. Reduce heat to medium; cook tortilla until almost set (it will be slightly runny on top), 25–30 minutes. Invert onto a large plate. Slide into skillet browned side up. Cook until golden on bottom and cooked through, about 4 minutes more. Serve warm or at room temperature. Cut into wedges.