Tortilla de Patatas

Ingredients for Tortilla de Patatas

• 1.4kg Yukon Gold potatoes (6-8), peeled, cut into 1/4" slices

• 2 teaspoons kosher salt plus more

• 475ml olive oil

• 1 medium onion, chopped

• 10 large eggs, beaten to blend

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.

Heat oil in a large nonstick skillet over medium-high heat. Add potatoes and cook, turning occasionally, until crisp-tender, 10-15 minutes.

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.

Add eggs to potato mixture; season with salt. Wipe out skillet. Heat 60ml reserved oil over medium-high heat (chill remaining oil for another use). Add egg mixture, arranging potatoes to submerge.

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.