Spanish Egg and Potato Tortilla |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 6 |
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America's Test Kitchen Ingredients:
1/4 cup olive oil |
1 lb russet potato, peeled and cut into 1/4-inch cubes (about 2 potatoes) |
1 onion, minced |
salt |
fresh ground black pepper |
10 large eggs |
Directions:
1. Adjust oven rack to the middle position; preheat oven to 450°.
2. Heat oil in a 10-inch ovenproof nonstick skillet over med-high heat until shimmering.
3. Add in potatoes, onion, and 1/2 teaspoon salt.
4. cover and cook, stirring occasionally, until potatoes and onion are soft, 8-10 minutes.
5. In a bowl, whisk eggs, 1/4 teaspoon salt, and 1/4 teaspoon pepper together.
6. Add eggs to the skillet and cook, using rubber spatula to stir gently in circular motion, until mixture is slightly thickened, about 1 minute.
7. Bake in oven until top is puffed and edges have pulled away slightly from sides of pan, 3-5 minutes.
8. Use rubber spatula to loosen tortilla from skillet, then slide onto cutting board, slice into wedges and serve.
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