Golden Potato and Egg Tortilla

Step 1

Peel and slice the potatoes into thin rounds, about 1/8 inch thick, using a mandoline or sharp knife. Slice the onion thinly as well. Pat the potatoes dry with paper towels to remove excess moisture.

Step 2

Heat the olive oil in a 10-inch nonstick skillet over medium heat. Add the potatoes and onion, stirring occasionally, until the potatoes are tender and golden at the edges, about 12-15 minutes. Season with salt and pepper as they cook.

Step 3

While the potatoes cook, crack the eggs into a large bowl and beat them with a fork until well combined. Season with 1 teaspoon of salt and a pinch of pepper.

Step 4

Once the potatoes are tender and lightly golden, pour the beaten eggs over them, stirring gently to distribute evenly. Reduce heat to medium-low and cook undisturbed for 6-8 minutes, until the edges begin to set but the center remains slightly custardy.

Step 5

Run a silicone spatula around the edges and underneath to loosen the tortilla. Place a large plate over the skillet and carefully invert the tortilla onto it. Slide it back into the skillet, cooked-side up, and cook for another 2-3 minutes until the underside is golden brown and the center is just set.

Step 6

Slide the tortilla onto a cutting board and let it rest for 2 minutes. Slice into wedges and serve warm or at room temperature with crusty bread or a simple salad.