Back to 6 servings 6 large eggs, at room temperature 1.5 pounds waxy or Yukon Gold potatoes, peeled and thinly sliced 1 medium yellow onion, thinly sliced 0.5 cup extra-virgin olive oil, plus more for the pan as needed 1.5 teaspoons kosher salt, plus more to taste
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1 Step 1: Heat the olive oil in a 10-inch nonstick or cast-iron skillet over medium-low heat. Add the sliced potatoes and onion with a pinch of salt and cook, stirring often, for 15 to 20 minutes until the potatoes are fork-tender and the onion is soft and translucent, not browned.2 Step 2: Drain the potatoes and onion in a colander set over a bowl, reserving about 2 tablespoons of the oil in the pan. Let them cool for a few minutes.3 Step 3: Whisk the eggs with 1 teaspoon of the salt in a large bowl until evenly blended and slightly frothy. Stir in the drained potatoes and onion, then leave the mixture alone for 5 minutes so the egg can soak into the potato slices.4 Step 4: Return the pan to medium-low heat with the reserved oil. Pour in the egg and potato mixture and spread it evenly. Cook 3 to 4 minutes, running a spatula around the edges to keep it from sticking, until the bottom is golden and the edges are set.5 Step 5: Place a plate larger than the pan over the skillet, hold it firmly, and invert the tortilla onto the plate. Add a tablespoon of oil to the pan, then slide the tortilla back in uncooked side down.6 Step 6: Cook the second side over low heat for 3 to 4 minutes, pressing the edges toward the center to keep it round. The tortilla is done when the top is set and firm when pressed, but the center still feels moist and slightly soft.7 Step 7: Slide the tortilla onto a serving plate, rest for 5 minutes, then cut into wedges or small squares and serve.getsaucepan.com/r/3f8519a6-68c3-5410-8ed2-35655532e146
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