Tortilla española is a staple of Spanish cuisine. Heartily satisfying, it works well with many different diet types.
¼ cup extra-virgin olive oil
2 Yukon Gold potatoes, peeled and grated
1 medium yellow onion, thinly sliced
Salt and pepper
- Preheat oven to 350 degrees.
- In a 10-inch cast-iron skillet or other large oven-safe skillet, heat 2 tablespoons olive oil over medium heat. Add potatoes and onion. Season with salt. Cook, stirring occasionally, until onions are translucent. Set aside to cool; reserve skillet.
- When potato mixture is cool, whisk eggs in a large bowl, then add potato mixture and stir to combine. Season with salt and pepper.
- Wipe skillet, add remaining 2 tablespoons olive oil, and return to medium heat. Add egg mixture. Cook, gently shaking skillet as egg begins to set. With a rubber spatula, scrape along the sides of the skillet to prevent sticking.
- Once the sides are set, transfer skillet to oven. Bake about 15 minutes, making sure egg is cooked and not runny. Internal temperature of tortilla española should be 160 degrees using an instant-read thermometer.
- Allow tortilla to sit in skillet for 10 minutes before serving. Serve in wedges.