TORTILLA ESPANOLA (SPANISH TORTILLA)

Tortilla Espanola (Spanish Tortilla) image

Provided by The Portugarians

Categories Breakfast

Time 40m

Yield 1 slice, 6 serving(s)

Number Of Ingredients 5

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1/2 cup olive oil
2 1/2 teaspoons kosher salt
3 red potatoes, peeled, quartered and sliced to 1/4-inch
1 yellow onion, peeled, quartered and sliced to 1/4-inch
8 eggs, beaten, with a pinch of salt

Steps:

Heat olive oil in 10" skillet on medium high heat (until almost smoking).
Add potatoes, onion and kosher salt.
Turn gently until potatoes are all coated in oil. Reduce heat to medium and cover.
Cook, turning frequently (and GENTLY) until potatoes are tender, about 12 minutes.
Remove cover and cook 6 minutes, turning once after 3 minutes.
Remove potatoes and onions with a slotted spoon into a heat proof bowl. Reserve up to 3 T oil from pan.
In a separate bowl, beat eggs with pinch of salt. Combine with potato mixture.
Clean 10" skillet and reheat reserved oil (adding additional oil so that there is 3 T oil in skillet) on med/high heat.
Put egg mixture in pan. After 2 minutes reduce heat to medium - low. Cover.
Cook until eggs begin to set, 4-6 minutes.
Cover pan with large plate, flip tortilla and slide it back into the pan (the side that was facing up in the pan should now be facing down).
Cook 4-6 minutes until eggs are fully set and golden brown.
Flip again if necessary.
Turn onto a plate and let it rest for 20 minutes before slicing and serving.