Crispy Spanish Tortilla with Caramelized Potatoes

Step 1

Slice potatoes into 1/8-inch-thin rounds. Thinly slice the onion into half-moons.

Step 2

Heat olive oil in a 10-inch nonstick skillet over medium. Add potatoes and onion with salt. Cook uncovered, stirring occasionally, until potatoes are very tender and golden at edges, 14–16 minutes.

Step 3

While potatoes cook, whisk eggs with black pepper and paprika in a large bowl until just combined.

Step 4

Pour cooked potato mixture (with all oil) into the bowl with eggs. Fold gently until potatoes are evenly coated and distributed.

Step 5

Wipe the skillet, add 2 tbsp fresh olive oil, and heat over medium-high until shimmering. Pour in the potato-egg mixture, spread evenly, and cook without stirring for 4–5 minutes until edges set and bottom turns golden.

Step 6

Slide the tortilla onto a plate, invert the skillet over it, and flip back into the pan to cook the top side 2–3 minutes until set but still slightly jiggly in the center.

Step 7

Slide onto a cutting board, let rest 2 minutes, then cut into 8 wedges. Serve warm or at room temperature.