Golden Potato and Egg Tortilla
A Spanish classic: crispy-edged potatoes bound with creamy eggs into a golden, custardy tortilla. Serve warm or at room temperature for breakfast or any meal.
- Total time
- 35 min
- Servings
- 4
- Calories
- 385
- Protein
- 12g
Ingredients
- 1.5 lb medium potatoes
- 1 medium yellow onion
- 6 whole large eggs
- ½ cup olive oil
- 1 tsp fine sea salt
- ¼ tsp black pepper
Instructions
- 1
Peel and slice the potatoes into thin rounds, about 1/8 inch thick, using a mandoline or sharp knife. Slice the onion thinly as well. Pat the potatoes dry with paper towels to remove excess moisture.
- 2
Heat the olive oil in a 10-inch nonstick skillet over medium heat. Add the potatoes and onion, stirring occasionally, until the potatoes are tender and golden at the edges, about 12-15 minutes. Season with salt and pepper as they cook.
- 3
While the potatoes cook, crack the eggs into a large bowl and beat them with a fork until well combined. Season with 1 teaspoon of salt and a pinch of pepper.
- 4
Once the potatoes are tender and lightly golden, pour the beaten eggs over them, stirring gently to distribute evenly. Reduce heat to medium-low and cook undisturbed for 6-8 minutes, until the edges begin to set but the center remains slightly custardy.
- 5
Run a silicone spatula around the edges and underneath to loosen the tortilla. Place a large plate over the skillet and carefully invert the tortilla onto it. Slide it back into the skillet, cooked-side up, and cook for another 2-3 minutes until the underside is golden brown and the center is just set.
- 6
Slide the tortilla onto a cutting board and let it rest for 2 minutes. Slice into wedges and serve warm or at room temperature with crusty bread or a simple salad.
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