Spanish Tortilla

Ingredients

• 1.5 pounds potatoes – peeled and thinly sliced
• 8 ounces onion – thinly sliced
• 1 cups olive oil
• 6 eggs – beaten
• 1.25 tsp salt

Instructions

1. Peel and thinly slice the potatoes (about 0.125 inch) and the onion.
2. Heat the olive oil in a 10-inch nonstick skillet over medium heat until shimmering, 2–3 minutes.
3. Add the slices and cook, stirring occasionally, until tender but still pale, 15–20 minutes; keep the heat moderate to avoid browning.
4. Transfer to a colander set over a bowl to drain; return 1 tbsp of the reserved oil to the skillet.
5. Beat the eggs with the salt in a large bowl, then fold in the drained vegetables; let stand 5–10 minutes so the mixture thickens.
6. Reheat the skillet over medium heat with the reserved oil, swirl, and pour in the mixture; smooth the top and gently pull back the edges to let uncooked egg seep underneath for the first minute.
7. Cook until the bottom is golden and the center is just beginning to set but still custardy, 3–5 minutes; shake the pan to loosen and run a spatula around the edge.
8. Invert onto a flat plate slightly larger than the skillet, slide back into the pan raw side down, and cook until set with a slight wobble in the center, 2–4 minutes.
9. Slide onto a plate and rest 5–10 minutes for carryover heat to finish cooking; serve warm or at room temperature, cut into wedges.