Tortilla Espagnole

By jeenikeen

Ingredients

• 2 lbs (1 kg) of Yukon Gold potatoes
• 2/3 c. (160 ml) olive oil
• 1 large onion, diced
• 6 eggs
• 2 tsp. (10 ml) salt

Details

Servings 6
Adapted from jillstable.ca

Preparation

Step 1

1. Peel the potatoes and slice into 1/4 inch (1.25 cm) slices.

2. Heat 4 tbsp. (50 ml) of the olive oil in a 10- inch oven-proof skillet (non-stick works best) over medium heat. Place a layer of the potatoes in the pan and cook, turning gently until the potatoes are tender (do not brown).

3. Remove to a bowl with a slotted spoon. Add another tablespoon or two to the pan and another layer of potatoes. Repeat until all potatoes are cooked. (You should still have at least 2 tbsp. of olive oil remaining.

4. When the potatoes are cooked, add the onion to the pan and cook until soft. Add to the potatoes.

5. In a separate bowl, beat the eggs with the salt. Add to potato mixture.

6. Pour 2 tbsp. (25 ml) of the oil into the pan. Add egg/potato mixture. Cook until light brown on the bottom.

7. Preheat the oven to 375F (190C).

8. Place the skillet in the preheated oven and continue to cook for about 15-20 minutes, or until the eggs are set. Remove from the oven and let cool for several 10 minutes.

9. Loosen the edges of the tortilla by running a knife around the edge of the skillet . Invert onto a plate and cut into wedges and serve. (Can also be served at room temperature).