Ingredients:
3⁄4 cup Spanish olive oil
6 medium russet potatoes, peeled, quartered, and thinly sliced
1 medium yellow onion, peeled, halved, and thinly sliced
6 eggs
6 medium russet potatoes, peeled, quartered, and thinly sliced
1 medium yellow onion, peeled, halved, and thinly sliced
6 eggs
Directions:
Heat oil over medium-high heat in a 10" sauté pan. Add potatoes
and onions and cook, lifting and turning, until potatoes are soft but
not brown, about 20 minutes.
Beat eggs in a large bowl until pale yellow. Transfer sautéed
potatoes and onions with a slotted spoon to beaten eggs. Reserve oil.
Heat 1 tbsp. reserved oil in the same pan over medium heat. Add
egg and potato mixture, spreading potatoes evenly in the pan. Cook
uncovered until the bottom is lightly browned, about 3 minutes.
Gently shake pan so tortilla doesn't stick, then slide a spatula
along edges and underneath tortilla. Place a large plate over pan and
quickly turn plate and pan over so tortilla falls onto plate. Add 1 tsp.
reserved oil to pan, slide tortilla back in (uncooked side down),
carefully tuck in sides with a fork, and continue cooking over medium
heat until eggs are just set, about 3 minutes. Cut into wedges and serve
at room temperature.
