Ingredients
- 1 1/2 pounds Yukon gold potatoes peeled and thinly sliced
- 1/2 cup olive oil divided, for frying
- 1 medium onion thinly sliced
- Salt to taste
- 6 large eggs
Instructions
- Pat the sliced potatoes dry with a clean kitchen towel to remove excess moisture. Season with salt.
- Heat a deep, nonstick skillet on medium heat. Add 5 tablespoons of olive oil. Once it's hot, add the potatoes and cook until tender, about 10 to 15 minutes, stirring occasionally. Adjust the heat if needed to avoid browning.
- Heat a separate pan on medium heat. Add 2 tablespoon of oil. When it's hot, add the onions and a pinch of salt and sauté until caramelized, about 10 minutes.
- In a large bowl, beat the eggs with a fork until well mixed, and add a pinch of salt.
- When the potatoes and onions have finished cooking, use a slotted spoon to drain excess oil and transfer the cooked potatoes and onions into the eggs. Gently fold the potatoes and onions into the eggs, ensuring everything is evenly coated. Let the mixture rest for 5 minutes to meld flavors.
- Turn down the heat on the deep, nonstick skillet to medium-low and add 1 tablespoon of olive oil.
- Pour the potato and egg mixture into the skillet, spreading it out evenly. Cook for about 8 to 10 minutes, shaking the skillet occasionally to prevent sticking. The bottom should set while the top remains slightly runny.
- Place a large plate over the skillet and carefully flip the tortilla onto the plate, then slide it back into the skillet. Tuck in the edges with a spatula for a neat, rounded shape, and cook the other side for roughly 5 to 7 minutes, or until the tortilla is set but still moist in the center (or longer for a firmer texture).
- Remove the tortilla from the pan and let it cool slightly. Slice into wedges and serve warm or at room temperature.
