Tortilla de Patatas
A classic Spanish potato and egg omelet made with golden Yukon potatoes, onions, and eggs slowly cooked in olive oil until perfectly set. This hearty dish can be served warm or at room temperature.
Ingredients
- •3 pounds Yukon Gold potatoes
- •2 teaspoons kosher salt
- •2 cups olive oil
- •1 medium onion
- •10 large eggs
- •beaten eggs
Cooking Instructions
- 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.
30 min
- 2.
Heat oil in a large nonstick skillet over medium-high heat. Add potatoes and cook, turning occasionally, until crisp-tender, 10-15 minutes.
15 min
- 3.
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.
8 min
- 4.
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.
5 min
- 5.
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.
34 min
