pat's Recipe

Tortilla Espanola

Category: MEXICAN

3/4 cup(s) olive oil
1 1/2 pound(s) Yukon Gold potatoes, peeled and thinly sliced
2 cup(s) sliced yellow onions
1 1/2 teaspoon(s) salt
6 whole(s) eggs
1 teaspoon(s) pimenton, (see Tips)
1/2 teaspoon(s) freshly ground pepper

Directions

Heat the oil in a 10-inch nonstick skillet over medium-low heat, add the potatoes, and cook, turning frequently, for 10 minutes.
Stir in the onions and 1/2 teaspoon salt. Continue to cook for 25 more minutes until vegetables are tender.
Drain all but 2 tablespoons of the oil and transfer the vegetables into a bowl. Wipe the skillet clean.
Beat the eggs, pimenton, and remaining salt and pepper together and stir in the vegetables. Heat 1 tablespoon reserved oil in the skillet over medium-low heat.
Pour the egg mixture into the skillet. Cook until just set -- 5 to 7 minutes. Loosen the sides with a spatula, place a heat-proof plate facedown over the skillet, and invert the tortilla.
Heat remaining oil in the skillet over low heat. Slide in tortilla, cooked side up. Cook for 3 more minutes. Slide tortilla onto a plate. Cool slightly before serving.

Serves 12.

Pimenton is a spicy, smoked paprika from Spain.