Spanish Tortillas

 

Spanish Tortillas 

SERVES 6

7 tbsps. extra-virgin olive oil

1 1/2 cups thinly sliced sweet onion (about 1 large onion)

1 tsp. salt

1/2 tsp. freshly ground pepper

5 medium white or Yukon gold potatoes

6 large eggs

Heat 6 tbsps. olive oil in a large skillet over medium heat. Add the onions,

salt and pepper and lower the heat. Cook gently for 18–20 minutes, until the

onions have softened and turned light brown.

In the meantime, peel and thinly slice the potatoes and season them with

salt and pepper. Layer the potatoes over the caramelized onions in the

skillet and cook on low heat for 25–30 minutes longer until the potatoes are

cooked through and the onions are golden brown. Whisk the eggs together

and stir them into the potato onion mixture. Remove from the heat.

Heat the remaining 1 tbsp. olive oil in a medium skillet (preferably non-

stick) over medium heat. Add the potato/egg mixture. Smooth the top,

lower the heat and cover the pan. Continue to cook for 8–10 minutes, until a

crust has formed on the bottom. Take a plate and hold it over the tortilla in

the skillet. Carefully flip the tortilla onto the plate and then immediately

slide it back into the pan. Cook for 1 minute longer, then remove from the

heat and allow it to cool before serving.