Tortilla Espanola (Spanish Omelet) Recipe

Ingredients:

• 1 pound Yukon gold potatoes
• 1/4 cup extra virgin olive oil
• 1/2 medium white onion, chopped
• 2 teaspoons kosher salt, divided use
• 5 large eggs
• 1 teaspoon pepper
• OPTIONAL (for serving):
• Aioli

Directions:

1. Clean potatoes and cut in half lengthwise. Slice halves into 1/4-inch thick slices. If you are not cooking the potatoes right away, cover with water; drain and pat dry before using.
2. In a large nonstick pan, heat 2 tablespoons olive oil and cook onion until translucent. Transfer onion to a bowl and set aside. Add 2 - 3 tablespoons olive oil to the same pan and cook potatoes, in batches, until soft but not breaking, adding more oil before each batch. Season liberally with 1 teaspoon salt and set aside to cool.
3. In a bowl, mix eggs, 1 teaspoon salt, and pepper. Add cooled potatoes and onion, and mix until thoroughly combined. Let mixture rest 5 minutes.
4. Heat an 8-inch nonstick sauté pan over medium-high heat. Add 3 tablespoons olive oil. Add egg and potato mixture and lower heat to medium. As tortilla cooks, gently tilt pan and press around edges with a spatula, allowing excess moisture to move toward sides of pan. When bottom is jiggly and edges are set, remove from heat.
5. Place a large plate, upside down, on top of pan. Lay your hand on top of plate and carefully flip pan over in one swift motion to invert tortilla onto plate. Gently slide tortilla back into pan with uncooked side on bottom. Cook until set and slightly golden.
6. Let tortilla cool slightly and serve with aioli. A fully cooled tortilla may also be stored in the refrigerator and eaten later.
7. Cook's Tip:
8. If you prefer to skip the flipping, you can cook tortilla until it is halfway set and finish it in a 375°F oven for 10 to 15 minutes or until fully cooked and golden. Be sure your pan is oven-safe.