Spanish Tortilla

 I learned how to make this on a trip to Spain nearly 20 years ago. You'll need at least two cups of olive oil, but don't worry you'll strain it at the end and keep it in the fridge for your next go.

2 large russet potatoes, peeled, quartered, and sliced thin
1 onion chopped
3 eggs
2 1/2 tsp Diamond Crystal kosher salt
A lot of good everyday olive oil (I like California Olive Ranch)

1. Heat the oil in a non-stick pot (like this Greenpan one) on medium/high.

2. Combine potatoes and onion in a bowl and toss with the salt.

3. Test the oil. Drop one potato slice in and if it sizzles, it is ready. Dump the whole lot in and cook, stirring occasionally for about 15-20 minutes until half the potatoes are starting to brown.

4. While the potatoes are cooking, whisk together the three eggs with a pinch of salt in a medium/large bowl. When the potatoes are ready use a slotted spoon or a spider skimmer to transfer them to the bowl with the eggs. Stir to combine.

5. Heat a 6” non-stick skillet over medium/high. Add a good spoonful of the frying oil to the pan. Then pour in the egg/potato mixture and smooth the top. 

6. Let cook undisturbed (i.e. do not stir it) but use a small silicone spatula to go around the edges as they firm up so they pull away from the sides of the pan. Give the pan an occasional shake to make sure the bottom is not stuck and is able to slide around. After 2-3 minutes, place a dinner plate over the top of the pan. Hold the plate firmly with the palm of your hand keeping the plate and pan together, and flip it over so the tortilla ends up on the plate. Phew!

7. Using the silicone spatula, help the tortilla slide back into the frypan so you can cook the other side. Once it’s back in the pan, use the spatula to tuck the edges under again so they are smooth. Cook for another 2-3 minutes until lightly browned and then invert it once more onto a plate to serve.

My favorite non-stick skillets are these from Greenpan.