Tortilla Espa�ola

Ingredients

• •6 large Eggs
• •3 medium Yukon Gold potatoes
• •1 medium Yellow onion
• •0.5 cup Extra virgin olive oil
• •1 teaspoon Kosher salt
• •0.25 teaspoon Freshly ground black pepper

Instructions

1. 1

   Slice potatoes into 1/4-inch thick rounds. Do not peel - the skin adds texture. Slice onion into thin half-moons.

   💡 Uniform slicing is critical - inconsistent thickness causes uneven cooking. Use a mandoline for precision.

2. 2

   Heat olive oil in a large non-stick pan over medium-low heat. Add potatoes and onion, stirring to coat. Cover and cook, stirring occasionally, until potatoes are tender but not browned, about 15-18 minutes.

   💡 Low and slow is the secret - rushing this step results in raw potato centers. The onions should become translucent and slightly golden.

3. 3

   Drain excess oil, reserving about 2 tablespoons. Transfer potato-onion mixture to a large bowl and let cool for 5 minutes.

   💡 Cooling prevents eggs from cooking prematurely when added. The mixture should be warm, not hot.

4. 4

   Beat eggs in a separate bowl with salt and pepper. Pour over cooled potato mixture and gently fold to combine. Let rest 2 minutes.

   💡 Resting allows eggs to penetrate the potato layers for better binding. Don't overmix - chunks of potato are desirable.

5. 5

   Heat the same pan with reserved oil over medium heat. Pour in egg-potato mixture and cook undisturbed for 3 minutes until the bottom is golden and edges are set.

   💡 Resist the urge to stir - patience creates the signature crispy bottom. Shake pan gently to ensure nothing sticks.

6. 6

   Place a plate over the pan and carefully flip the tortilla. Slide it back into the pan and cook another 3-4 minutes until fully set.

   💡 The second side cooks faster. Press gently with spatula to compact the tortilla for a cohesive texture.

7. 7

   Transfer to a plate and let rest 5 minutes. Slice into wedges and serve warm or at room temperature.

   💡 Resting allows the tortilla to set fully. It tastes even better the next day refrigerated.