Classic Tortilla Española

Ingredients

• 1.5 lbs Yukon Gold potatoes, peeled and thinly sliced
• 1 large Yellow onion, thinly sliced
• 1 cup Extra virgin olive oil
• 6 units Large eggs
• 1 teaspoon Sea salt
• 0.25 teaspoon Black pepper(optional)
• 1 tablespoon Fresh parsley for garnish(optional)

Instructions

1. 1

   Heat the olive oil in a 10-inch non-stick skillet over medium heat.

2. 2

   Add the sliced potatoes and onions to the oil, ensuring they are mostly submerged; cook slowly for 15-20 minutes until tender but not browned.

3. 3

   Drain the potatoes and onions through a colander, reserving 2 tablespoons of the oil.

4. 4

   In a large bowl, whisk the eggs with salt and pepper, then gently fold in the warm potato and onion mixture; let sit for 5 minutes.

5. 5

   Wipe the skillet clean and add the reserved oil over medium-high heat.

6. 6

   Pour the egg mixture into the pan, spreading it evenly; cook for 2-3 minutes until the edges are set.

7. 7

   Place a large flat plate over the skillet, quickly invert the tortilla onto the plate, and slide it back into the pan to cook the other side for 2 more minutes.

8. 8

   Transfer to a serving plate and let rest for at least 10 minutes before slicing into wedges.