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Tortilla de Patatas

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb Yukon Gold potatoes peeled, cut into ¼” slices
  • 2 teaspoons kosher salt plus more for seasoning
  • 1 cup olive oil
  • 1/2 each onion diced small
  • 6 each large eggs beaten to blend

Method
 

  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 the heat to medium-low and cook until the edges are set and the bottom is golden, adjusting the heat to prevent burning. Carefully invert onto a large plate, then slide back into the skillet, browned side up. Continue cooking until the center is set and reaches 160°F (71°C). Cut into wedges and serve warm or let cool briefly before serving.