Spanish Potato Tortilla

By mynance

Ingredients

• 6 Eggs
• 1 Large Potato, thinly sliced
• 1/2 Large Yellow Onion, thinly
• sliced into rings
• 1 1/2 Tablespoons Olive Oil
• 1/2 Teaspoon Kosher Salt
• 1/4 Teaspoon Fresh Black Pepper
• 1/4 Cup Chopped Italian Parsley

Details

Servings 6
Preparation time 15mins
Cooking time 35mins

Preparation

Step 1

Slice potato and onions into thin slices. The exact size is not important. Heat the olive oil in a heavy bottom pan or preferably a cast-iron skillet. Wait for olive oil to almost begin smoking and add the onions and potatoes. Sprinkle them with salt and pepper.

With a wooden spoon stir potatoes and onions to
coat in oil, lower the heat to medium and cook until they are soft, stirring occasionally, for a total cooking time of 5 minutes.

While potatoes are cooking combine the eggs and parsley in a bowl and lightly whisk together. When potatoes are done, make sure they are lying as flat as
possible in the pan and add the egg mixture. Cook on medium heat for 5 minutes or until most of the egg on the bottom is thoroughly cooked. The top of the tortilla will not be cooked and should look runny.

Turn the broiler of your oven on, remove pan from burner and carefully place under broiler for 2 minutes, or until the top is slightly golden brown. Eggs
cook fast, so keep your eye on the broiler. (If you don’t have a broiler simply place a cover on the pan and continue cooking on medium heat until top is
solid and not runny).

Once top is brown, remove from broiler and let cool for 10 minutes. At this point you can slice it straight out of the pan, or flip it. To flip, run a knife around the edge of the tortilla to loosen, place a plate upside down on top of
the pan and flip the whole thing over. The tortilla should release easily.