Tortilla de patatas

Warning! Making this Spanish potato omelet is definitely a pain in the spud, but if you have an hour and a little patience, it’s so worth it. There’s a reason it’s one of the most common dishes found in Spain.

I modified this recipe from one I found on Smitten Kitchen. Slice a pound and a half of unpeeled Yukon gold potatoes and a peeled sweet onion as thinly has you can. In an 8-inch nonstick frying pan heat up 1 cup of olive oil. Once hot, add the potatoes and onion and gently simmer for 15 minutes, turning and occasionally jiggling, so they cook evenly without browning.

Place a colander in a large bowl and carefully slide the mixture into the colander to drain and cool for five minutes. Generously salt and pepper.

Lightly beat six to seven eggs with some additional salt and pepper. Add the drained potatoes and onions and let soak for 10 minutes.

Return the nonstick pan to medium-low heat, add a couple of tablespoons of the reserved oil and then add the potato mixture. Jiggle and flatten with a spatula and then let cook undisturbed for three to five minutes. You’ll want it to be golden on the bottom but still wet on top.

Wearing oven mitts, set a large plate over the tortilla and quickly flip upside down, return the pan to the heat and slide the tortilla back in to cook the other side for a few minutes or more depending on the thickness. Slide it out onto a plate and lightly salt and pepper.

Slice and serve hot, at room temperature or out of the fridge for the next few days. You can also save the oil for other uses that would benefit from an infused onion flavor.