Simple Spanish Tortilla

Name: Simple Spanish Tortilla
Ingredients: 1/2 cup olive oil; 4 large Yukon gold potatoes, peeled and sliced about 1/8-inch thick, see Cook's Note*; 1/2 large yellow onion, chopped; 6 large eggs; 1/4 cup milk; Salt and freshly ground black pepper; Chopped flat-leaf parsley, for garnishing

7 ingredients

20 steps

Ingredients

1/2 cup olive oil
4 large Yukon gold potatoes, peeled and sliced about 1/8-inch thick, see Cook's Note*
1/2 large yellow onion, chopped
6 large eggs
1/4 cup milk
Salt and freshly ground black pepper
Chopped flat-leaf parsley, for garnishing

Directions

1

Preheat oven to 350 degrees F.
2

Heat the olive oil in a 10-inch skillet over medium-high heat for 1 minute.
3

Reduce the heat to medium and add the potato slices a few at a time so they don't stick together.
4

Add the onions and cook, stirring occasionally, until the potatoes are tender and the onions are golden but not brown, about 10 minutes.
5

Place a strainer over a bowl in your sink and transfer the potatoes and onions to drain; reserve the oil.
6

Whisk the eggs, milk, salt and pepper together in a large bowl.
7

Drain excess oil off of the potato mixture.
8

Add the potatoes and onions to the egg mixture and combine until they are completely mixed in.
9

Set the bowl aside for about 15 minutes to let the potatoes release some of their starches into the eggs.
10

Heat 3 tablespoons of the reserved olive oil in a medium nonstick skillet over medium-high for 1 minute.
11

Add the egg-potato mixture, rotating the skillet in a circular motion to distribute it evenly.
12

Lower the heat to medium-low and shake the pan a few times to prevent sticking (by shaking the pan, you ensure that the eggs and potatoes release from the pan bottom).
13

Cook the tortilla for about 5 minutes or until the potatoes on the bottom start to turn golden brown.
14

Place the skillet in the oven and cook for 6 to 8 minutes, or until almost set.
15

Remove from the oven and place a large flat plate on top of the skillet and invert the skillet.
16

The tortilla should come right out.
17

Add a tablespoon of the reserved olive oil to the skillet and slide the tortilla back in to cook the other side until it is golden-brown, about 5 minutes.
18

Turn the heat off and set the skillet aside until the tortilla cools to room temperature.
19

Transfer the tortilla to a plate sprinkle with parsley and serve at room temperature cut into triangles or squares.
20

*Cook's Note: The Yukon potatoes should be sliced using a mandolin.