Tortilla Española (Spanish Omelet)

Ingredients

• 1 cup Olive Oil
• 2 pounds Yukon Gold Potatoes
• 2 medium Yellow Onions
• 8 large Eggs
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Instructions

1. 1Peel and thinly slice the potatoes and onions.
2. 2Heat olive oil in a large skillet over medium heat. Add the potatoes and onions and cook slowly, stirring occasionally, until they are very tender and slightly golden, about 20-25 minutes. Do not brown them.
3. 3Drain the potatoes and onions, reserving the olive oil. Let them cool slightly.
4. 4In a large bowl, whisk the eggs with salt and pepper. Add the cooled potatoes and onions and stir to combine.
5. 5Heat a few tablespoons of the reserved olive oil in the same skillet over medium heat. Pour the egg mixture into the skillet.
6. 6Cook the omelet for about 8-10 minutes, until the bottom is set and lightly golden. Use a spatula to loosen the edges.
7. 7Place a large plate over the skillet and carefully flip the omelet onto the plate. Slide the omelet back into the skillet, uncooked side down.
8. 8Cook for another 5-7 minutes, until the second side is set. The center should still be slightly soft.
9. 9Slide the tortilla onto a serving plate. Let it cool slightly before slicing and serving.

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