Tortilla Española

Name: Tortilla Española
Total time: 1 h
Yield: 6 servings
Ingredients: 680 g Russet potatoes, peeled, quartered, and thinly sliced; 1 Yellow onion, thinly sliced; 1 cup Extra virgin olive oil, for poaching (most is drained off and can be reused); 6 Eggs (large); 1½ tsp Kosher salt, divided

1 hrServes 6$26.02

Thinly sliced potatoes and onion are poached slowly in olive oil until tender, drained, and folded into beaten eggs, then cooked in a skillet and flipped to set a thick, tender omelet served warm or at room temperature.

Ingredients

680 gRusset potatoespeeled, quartered, and thinly slicedBuy 1.5 lb
1Yellow onionthinly slicedBuy 0.32 lb
1 cupExtra virgin olive oilfor poaching (most is drained off and can be reused)Buy 1 bottle
6Eggs (large)Buy 1 carton
1½ tspKosher saltdividedBuy 1 box

Method

Heat the olive oil in a 10 inch nonstick skillet over medium-low heat and cook the potatoes and onion with 1 tsp salt, stirring gently, until very tender but not browned, about 20 minutes.
Drain the potatoes and onion in a sieve set over a bowl, keeping the oil.
Beat the eggs with the remaining salt, fold in the warm potatoes, and rest 10 minutes.
Heat 2 tbsp of the reserved oil in the skillet, add the egg mixture, and cook over medium-low heat, shaking the pan, until the edges set, about 6 minutes.
Invert onto a plate, slide it back into the pan, and cook 3 to 4 minutes more until just set in the center.
Serve warm or at room temperature, cut into wedges.