Tortilla Espanola

Cuisine

Spanish

Servings

4

Total time

50 min

Prep

15 min

Cook

35 min

Difficulty

hard

Ingredients

• 24 Ounce baby yellow potatoes - 24 (ounces), from a fixed-weight bag, Washed and dried, then sliced into 1/8-inch rounds; from a fixed-weight bag.
• 6 Each large eggs - 6 (count), Beaten with salt and pepper before mixing with the warm potatoes and onion.
• 8 Ounce fresh yellow onion - 8 (ounces), Thinly sliced.
• 1 Cup olive oil - 1 (cup), Used to gently cook the potatoes and onion; 2 tablespoons of the cooking oil are reserved for finishing the tortilla.
• 1.5 Teaspoon fine sea salt - 1 1/2 (teaspoons), Divided: 1 teaspoon for cooking the potatoes and onion, with the remaining salt beaten into the eggs.
• 0.25 Teaspoon ground black pepper - 1/4 (teaspoon)
• 2 Tablespoon fresh flat-leaf parsley - 2 (tablespoons), Chopped and used as a garnish.

Instructions

1. Prepare the vegetables and herb

   1. *Wash and dry the potatoes*, then slice them into 1/8-inch rounds. *Thinly slice the onion* and chop the parsley.

2. Gently cook the potatoes and onion

   2. Heat the olive oil in the skillet over *medium-low heat*. Add the potatoes, onion, and 1 teaspoon salt, then cook gently until the potatoes are *tender but not browned*, 18 to 22 minutes.

3. Drain and reserve oil

   3. Use a slotted spoon to *lift the potatoes and onion* into a mixing bowl. Reserve *2 tablespoons of the cooking oil* and set the remaining oil aside for another use.

4. Make the egg mixture

   4. Beat the eggs with the remaining salt and black pepper until *fully blended*. Fold in the warm potatoes and onion, then let the mixture *rest for 5 minutes*.

5. Cook the first side

   5. Wipe the skillet clean, add the reserved oil, and heat over *medium heat*. Pour in the egg mixture, spread it evenly, and cook until the edges are *set and lightly golden*, 5 to 7 minutes.

6. Flip and finish cooking

   6. Loosen the edges with a spatula, place a large plate over the skillet, and *carefully invert the tortilla* onto the plate. Slide it back into the skillet and cook until the center is *set with no liquid egg remaining*, 3 to 5 minutes, or until an instant-read thermometer inserted in the center reads 160°F.

7. Rest, garnish, and serve

   7. Transfer to a plate, sprinkle with parsley, and *rest for 5 minutes* before slicing. Serve *warm or at room temperature*.