Tortilla Espanola

By phowley

Ingredients

• 2 tbsp olive oil
• 6 medium potatoes, peeled and thinly sliced (about 2 lbs)
• 1 large onion, finely chopped
• 1/2 tsp salt
• 1/2 tsp pepper
• 6 large eggs
• 1/2 tsp salt
• 2 tbsp olive oil

Details

Servings 16

Preparation

Step 1

Preheat oven to 375.
Heat 2 tbsp olive oil in 10 1/2" cast-iron skillet.
Add next 4 ingredients.
Cook, stirring constantly, over medium heat for 4-5 minutes.
Cover and cook 5 minutes or until potatoes are soft but not browned.
Combine eggs and 1/2 tsp salt in large bowl.
Beat until frothy.
Stir in potato mixture.
Heat a clean 10 1/2" cast-iron skillet over medium heat until hot enough to sizzle a drop of water.
Add 2 tbsp olive oil, rotate pan to coat bottom and sides.
Pour egg mixture into skillet.
Cook 5 minutes over medium-low heat.
Bake at 375 for 10 minutes or until set.
Loosen with spatula and invert onto serving plate.
Cut into wedges or bit-size squares.