Tortilla Española

Step by stepInstructions

1. Heat 4 tbsp of the olive oil in a 10-inch nonstick skillet over medium heat. Add the potatoes and onion with the salt.
2. Cook, turning gently, for 20-25 minutes until the potatoes are tender but not browned. Drain in a colander, reserving the oil.
3. Whisk the eggs in a large bowl, then fold in the warm potatoes and onion. Rest 5 minutes so the eggs absorb the flavors.
4. Heat the remaining oil in the skillet over medium heat and pour in the egg-potato mixture, smoothing the top.
5. Cook 4-5 minutes, shaking the pan to keep the bottom from sticking, until the edges are set and golden.
6. Loosen the edges, flip the tortilla onto a large plate, and slide it back in to cook the second side 3-4 minutes. Slide out and cool 10 minutes before slicing.