Spanish Tortilla

Ingredients

• 3 whole medium waxy potatoes (such as Yukon Gold)
• 6 whole large eggs
• ½ whole yellow onion
• 6 tablespoon olive oil
• ¾ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. 1

   Place the 3 potatoes in a pot, cover with cold water by 1 inch, add a pinch of salt, and bring to a boil over high heat. Once boiling, reduce heat to medium and simmer until a fork pierces the center with no resistance, about 12–15 minutes.

2. 2

   While potatoes cook, crack the 6 eggs into a large bowl and whisk them together with a fork until the yolks and whites are completely combined and the mixture looks uniform yellow, about 30 seconds.

3. 3

   Slice the onion in half lengthwise from root to tip, then place each half flat-side down on the cutting board and slice crosswise into half-moon pieces about 1/4 inch thick, roughly the width of a matchstick.

4. 4

   Once potatoes are tender, carefully drain them in a colander, let them cool for 2 minutes until safe to touch, then cut each one into 1/4-inch-thick slices by laying it flat and slicing straight down through the length.

5. 5

   Heat 3 tablespoons of olive oil in a 10-inch nonstick skillet over medium heat until the oil shimmers and moves freely when you tilt the pan, about 60 seconds.

6. 6

   Add the sliced onions and cook, stirring occasionally with a wooden spoon once every 30 seconds, until the onions turn translucent and soft, about 4 minutes.

7. 7

   Add all the sliced potatoes to the skillet and stir gently with a wooden spoon for about 1 minute to distribute them evenly among the onions, without breaking the potato slices.

8. 8

   Pour the whisked eggs directly over the potatoes and onions, then use the wooden spoon to gently fold the mixture from the bottom up, rotating the skillet slightly, until the eggs just begin to coat everything, about 30 seconds. Do not overstir.

9. 9

   Reduce heat to medium-low and let the tortilla cook undisturbed for 5–7 minutes, until the bottom and sides look set and slightly golden when you peek, but the very center still jiggles slightly when you gently shake the skillet.

10. 10

    Place a dinner plate on top of the skillet, then grip the plate and skillet together with both hands and quickly flip them in one smooth motion so the tortilla lands on the plate, cooked-side up.

11. 11

    Add the remaining 3 tablespoons of olive oil to the skillet over medium-low heat and let it warm for about 30 seconds until it shimmers slightly.

12. 12

    Slide the tortilla off the plate back into the skillet, with the uncooked side now touching the oil, and cook undisturbed for 3–4 minutes until the bottom is set and pale golden and a fork inserted in the center meets slight resistance.

13. 13

    Remove the skillet from heat and sprinkle the 0.75 teaspoon salt and 0.25 teaspoon black pepper evenly over the top surface of the tortilla.

14. 14

    Let the tortilla rest in the skillet for 2 minutes, then slide it onto a cutting board and cut it into 4 wedges using a sharp knife in a downward slicing motion.

15. 15

    Divide the tortilla wedges between two plates and serve while still warm, or let cool to room temperature for serving at any time of day.

Tools you’ll need

• large pot with lid
• colander
• large mixing bowl
• fork
• cutting board
• sharp knife
• 10-inch nonstick skillet
• wooden spoon
• dinner plate
• fork for testing doneness

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