Tortilla Española

Ingredients

• 1.25 pounds Yukon Gold potatoes – peeled and thinly sliced (0.125-inch)
• 8 ounces yellow onion – thinly sliced
• 2 cups extra-virgin olive oil – for frying
• 1.25 tsp kosher salt
• 6 large eggs – beaten

Instructions

1. Peel the potatoes and slice them into thin half-moons about 0.125-inch thick; slice the onion thinly.
2. Heat the olive oil in a 10-inch nonstick skillet over medium-low until a slice of potato bubbles gently on contact, 2–3 minutes.
3. Add the potatoes and onion to the oil, stirring to separate and submerge. Adjust heat to maintain a gentle, steady sizzle and cook, stirring occasionally, until tender but not browned, 15–20 minutes.
4. Set a colander over a bowl and drain the potatoes and onion, reserving the oil. Let the vegetables sit 5 minutes to shed excess oil. Measure out 2 tbsp reserved oil for cooking the tortilla; save the rest for another use.
5. In a large bowl, beat the eggs just until combined, then season with the kosher salt (add about 0.75 tsp to the eggs and sprinkle the remaining 0.5 tsp over the drained potatoes and onion). Fold the potatoes and onion into the eggs and let the mixture rest 5–10 minutes.
6. Warm the reserved 2 tbsp oil in the skillet over medium heat. Pour in the egg–potato mixture and smooth the surface. Cook until the edges set and the bottom is lightly golden, 4–6 minutes, using a spatula to gently shape rounded sides.
7. Loosen the tortilla. Lay a large flat plate over the skillet, invert the tortilla onto the plate, then slide it back into the skillet, uncooked side down. Cook until the center is just set but still moist with a slight wobble, 3–5 minutes.
8. Slide the tortilla onto a plate and let rest 10 minutes to finish setting. Serve warm or at room temperature, cut into wedges.