Tortilla Española

Ingredients — tap to check off as you gather

• 1 cup (240 mL) olive oil
• 1 ½ lb (680 g) yukon gold potatoes — peeled, sliced thin
• 1 (150 g) onion — thinly sliced
• 6 large (300 g) eggs
• 1 tsp (6 g) salt

Steps

1. Poach in oil (gentle, 20 min until tender; drain well (keep 2 Tbs oil in pan)) — 1 cup (240 mL) olive oil, 1 ½ lb (680 g) yukon gold potatoes, 1 (150 g) onion.
2. Beat — 6 large (300 g) eggs, 1 tsp (6 g) salt.
3. Combine — the poach in oil from step 1, the beat from step 2.
4. Rest 10 min (let potatoes drink the egg) — the combine from step 3.
5. Cook & flip (med-low 6–8 min; flip with a plate; 4–5 min more) — the rest 10 min from step 4.