Tortilla Española

By ltrodrigu

Ingredients

• 2 cups olive oil
• 1 medium onion, thinly sliced
• 3/4 teaspoon salt
• 2 large Yukon Gold potatoes, peeled and thinly sliced
• 1 clove garlic, minced
• 8 eggs, gently whisked
• 1 teaspoon chopped fresh rosemary

Details

Servings 4
Adapted from wsj.com

Preparation

Step 1

Preheat oven to 350 degrees. Heat olive oil in a large saucepan over medium heat. Once hot, add onions and ¼ teaspoon salt, stirring to coat with oil. Sauté until onions are translucent, about 4 minutes. Add potatoes and stir to coat, sautéing until potatoes are tender, about 8 minutes. Add garlic, and sauté until fragrant, 2 minutes. Remove pan from heat. Use a strainer to drain off excess oil and reserve.

In a large bowl, combine eggs with cooked potatoes and onions, rosemary and ½ teaspoon salt. Heat 1 tablespoon reserved potato-onion cooking oil in a 9-inch nonstick skillet over medium heat. Once hot, pour in egg-potato mixture, using a rubber spatula to smooth surface. Cook until eggs have set, about 8 minutes. Use a spatula to break any bubbles that rise to the surface.

Transfer pan to oven and cook until surface is just firm to the touch, 10-12 minutes. Remove from oven and let rest 5 minutes. Invert a large plate over pan. Hold plate firmly and flip to transfer tortilla to plate. Serve at room temperature, sliced into wedges.