The traditional spanish tortilla is made with delicate layers of browned potatoes and egg, crispy on the outside but so soft and pillowy on the inside. This was another favorite of mine from my days in France, where we’d often buy a tortilla pre-cooked at the grocery store for dinner. I loved the flavor then, and this homemade version has 100x’s more flavor and an incredibly decadent texture. It’s great for breakfast, lunch or dinner (especially when paired with a side salad). Try this at your next gathering (or meal prep for breakfasts/lunches) and I’m sure you won’t be disappointed!

Prep Time: 10 mins Cook Time: 40 mins

Ingredients:

•  3-4 medium potatoes or 5 small ones
• 1 medium onion
• 1/2 cup olive oil
• 6 large eggs

Instructions:

• peel and thinly slice all potatoes and onion and heat all the oil in a pan with high sides
• after well heated, add potatoes and onion and a sprinkle of salt
• turn mixture into the oil and adjust heat so the oil bubbles lazily, but not sporadically, cook potatoes until tender, but make sure they do not brown (around 20-25 mins, might be longer). they’re done when they can easily be pierced by a knife/cut into, but are overdone when they start to fall apart. As potatoes cook, whisk eggs together and add a bit of salt
• drain potatoes in a colander, and reserve the oil. Wipe out the skillet and keep on low-medium heat
• mix the potatoes in with the eggs and let soak for approx. 15 mins
• after soaking, add 1-2 tbsp of reserved oil to the hot pan and add the egg mixture into the pan. cook 5-10 mins
• to cook other side, either place a second, already heated pan on top of the first pan and flip using potholders, or place the pan in the oven on broil for 5 mins
• slide onto a plate and let cool so it’s not very hot when served