Tortilla Española

Ingredients

• 1 tablespoon plus 2 cups olive oil
• 1 medium yellow onion, thinly sliced
• Kosher salt
• 2 medium waxy potatoes (about ¾ lb.), peeled, cut into ¾” pieces
• 8 large eggs

Steps

1. After heating 1 Tbsp. oil in a large skillet over medium heat, add the onion and season with salt. Stir occasionally while cooking to softened and dark brown, 35–40 minutes, then cool slightly.
2. Meanwhile, put potatoes and the remaining 2 cups oil over medium-high heat in a medium saucepan. Once oil bubbles around the potatoes, lower to medium and cook until tender without taking on colour, 10–12 minutes. Drain while reserving the oil, salt the potatoes and let cool slightly.
3. For the egg mixture, put eggs, onion, potatoes and ¼ cup reserved potato-cooking oil in a large bowl and beat gently with a fork.
4. Heat 3 Tbsp. reserved potato-cooking oil over medium heat in a 10” nonstick skillet, keeping the rest for another use. Add the egg mixture. Lift it at the edge and tilt the skillet to let uncooked egg flow underneath as it cooks, until the bottom and edge are set but the centre remains wet.
5. Cover the skillet with a large plate and swiftly invert the tortilla onto it. Slide it back into the skillet, cooked side up, and cook until the centre is just set, about 2 minutes longer. Cut into wedges.