Spanish Tortilla (Tortilla de Patatas)

Directions

1. Combine the olive oil and onions in a large skillet. Place the skillet over high heat; once the onion starts to sizzle (this should take about 5 minutes), add the sliced potatoes.

2. Cook for about 15 minutes, stirring from time to time, until the vegetables are beginning to brown and the potatoes are cooked through. Transfer the potato mixture to a bowl.

3. Crack the eggs into a large bowl but don’t whisk them. Add the hot potatoes and onions to the eggs, and top with the Potato Slayer. Use a fork to break up the eggs but don’t over-mix. Allow the mixture to rest for 30 minutes to allow the flavors to develop.

4. To make the tortilla, place a 12-inch non-stick skillet over a medium-high heat and add a drizzle of olive oil. When the pan is hot, add the egg mixture–do not stir the contents of the pan!

5. Depending on the depth of your pan and the amount of heat from your stove, the cooking time will vary so you will need to use your judgment. After about 3 minutes you should be able to ease the tortilla from the edge of the pan using a fork or spatula.

6. At this point, cover the pan with a plate (which should be larger than the perimeter of the skillet). Hold firmly with both hands and flip the pan over onto the plate. Slide the tortilla back into the pan for the other side to cook. Place back on the heat for another 2 minutes (I like it when the middle is still soft and a little runny).

7. Remove from heat and serve immediately or allow the tortilla to rest at room temp for up to 3 hours.