ES
Spain
Featured recipe
Europe
ES
A thick Spanish omelet made with tender potatoes, eggs, olive oil, and onion.
20 min
35 min
6 servings
Medium
55 min
1 1/2 lb (680 g) Yukon Gold potatoes, peeled and sliced 1/8 inch thick 1 medium yellow onion, thinly sliced 1 1/2 cups (360 ml) olive oil 1 1/2 tsp kosher salt, divided 8 large eggs 1/4 tsp black pepper
1. Put potatoes, onion, olive oil, and 1 teaspoon salt in a 10 inch nonstick skillet. Cook over medium low heat for 18 to 22 minutes, stirring gently, until potatoes are tender but not browned. 2. Drain through a colander over a bowl and save the oil. 3. Beat eggs with remaining salt and pepper. Fold in the warm potatoes and onion and let stand for 10 minutes. 4. Wipe out the skillet and add 2 tablespoons reserved oil. Heat over medium heat. 5. Pour in the mixture and cook over medium low heat for 6 to 8 minutes until the bottom is set. 6. Cover the skillet with a large plate and carefully turn the tortilla onto it. 7. Slide it back into the skillet and cook the second side for 4 to 6 minutes. 8. Rest for at least 10 minutes before cutting.
SCHNAX TIP
Cook the potatoes gently rather than browning them. Save the strained olive oil for another savory dish.