Tortilla Espana
- 3/4 cup Spanish olive oil
- 6 medium russet potatoes, peeled, quartered, and thinly
- sliced
- 1 medium yellow onion, peeled, halved, and thinly sliced
- 6 eggs
- 1. Heat oil over medium-high heat in a 10" saute pan. Add potatoes and onions and cook, lifting and turning, until potatoes are soft but not brown, about 20 minutes.
- 2. Beat eggs in a large bowl until pale yellow. Transfer sauteed potatoes and onions with a slotted spoon to beaten eggs. Reserve oil.
- 3. Heat 1 tbsp. reserved oil in the same pan over medium heat. Add egg and potato mixture, spreading potatoes evenly in the pan. Cook uncovered until the bottom is lightly browned, about 3 minutes.
- 4. Gently shake pan so tortilla doesn't stick, then slide a spatula along edges and underneath tortilla. Place a large plate over pan and quickly turn plate and pan over so tortilla falls onto plate. Add 1 tsp. reserved oil to pan, slide tortilla back in (uncooked side down), carefully tuck in sides with a fork, and continue cooking over medium heat until eggs are just set, about 3 minutes. Cut into wedges and serve at room temperature.
spanish olive oil, russet potatoes, yellow onion, eggs
Taken from www.epicurious.com/recipes/member/views/tortilla-espana-51205211 (may not work)