Classic Tortilla Española

Ingredients

• 1.5 lbs Yukon Gold potatoes, peeled and sliced into 1/8-inch rounds
• 1 large Yellow onion, thinly sliced
• 1.5 cups Extra virgin olive oil
• 6 pieces Large eggs
• 1.5 teaspoons Kosher salt
• 0.25 teaspoon Black pepper(optional)
• 1 tablespoon Fresh parsley, chopped(optional)
• 1 piece Garlic clove, minced(optional)

Instructions

1. 1

   Heat the olive oil in a 10-inch non-stick skillet over medium heat. Add the sliced potatoes and onions, ensuring they are mostly submerged in the oil.

2. 2

   Cook the potatoes and onions gently for 15-20 minutes, stirring occasionally, until the potatoes are tender but not browned or crispy.

3. 3

   While the potatoes cook, whisk the eggs in a large bowl with the salt and pepper until well combined.

4. 4

   Drain the cooked potatoes and onions through a colander over a bowl to reserve the oil. Let the vegetables cool for 5 minutes.

5. 5

   Fold the warm potato mixture into the whisked eggs and let sit for 10 minutes; this allows the potatoes to absorb some egg and creates a better texture.

6. 6

   Wipe the skillet clean and add 2 tablespoons of the reserved oil. Heat over medium-high, then pour in the egg and potato mixture, spreading it evenly.

7. 7

   Reduce heat to medium-low. Cook for 5 minutes until the edges are set. Place a large flat plate over the skillet and quickly flip the tortilla onto the plate.

8. 8

   Slide the tortilla back into the pan to cook the other side for an additional 3-4 minutes until golden brown and just set in the center.