- 6
Ingredients
- 3 pounds Yukon Gold potatoes (6-8), peeled, cut into 1/4" slices
- 2 teaspoons kosher salt plus more
- 2 cups olive oil
- 1 medium onion, chopped
- 10 large eggs, beaten to blend
Preparation
Step 1
Place potatoes in a large colander, sprinkle
with 2 teaspoons salt, and toss to coat. Let stand
for 30 minutes. Pat dry with paper towels.
Heat oil in a large nonstick skillet over
medium-high heat. Add potatoes and cook,
turning occasionally, until crisp-tender,
10-15 minutes.
Add onion to potatoes in skillet; cook
until onion and potatoes are soft,
5-8 minutes. Using a slotted spoon, transfer mixture to a large bowl; let cool slightly. Strain oil into a heatproof bowl; set aside.
Add eggs to potato mixture; season with
salt. Wipe out skillet. Heat 1/4 cup reserved
oil over medium-high heat (chill remaining
oil for another use). Add egg mixture,
arranging potatoes to submerge.
Reduce heat to medium; cook tortilla
until almost set (it will be slightly runny
on top), 25-30 minutes. Invert onto a large
plate. Slide into skillet browned side up.
Cook until golden on bottom and cooked
through, about 4 minutes more. Serve warm
or at room temperature. Cut into wedges.
DO AHEAD: Tortilla can be made 2 hours
ahead. Let stand at room temperature.