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Spanish Tortilla

This classic Spanish dish is simple an easy to make and delivers on flavor. It's ingredients you've had before but way elevated into something so delicious.

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Servings: 8

Prep Time: 00:00

Cook Time: 00:00

Main Ingredients

1 - 3/4 cups vegetable oil for frying

1 - 3/4 lb . (about 5 medium) yukon gold potatoes, sliced 1/8 inch thick

1 large yellow onion, diced

5 medium cloves garlic, coarsely chopped

6 large eggs

1/4 tsp salt

salt and pepper to taste.

Preparation

1Heat the oil on medium high in a 10.5 inch cast iron skillet that's at least 1.5 inches deep.

2When oil is hot, fry potatoes until soft without browning. Occasionally turn them, avoiding breaking them as much as possible.

3Remove from pan to paper-towel lined plate. Lightly salt them.

4Add the onions to the pan. Fry, stirring occasionally. Add the garlic when onions are almost translucent, but not browned. When onions are translucent, remove the pan from the heat and transfer the onions and garlic to the sieve or plate with the potatoes.

5Drain the oil from the skillet, reserving at least 1 Tbs. Wipe out the pan with a paper towel so it’s clean. Scrape out any stuck-on bits, if necessary.

6In a large bowl, beat the eggs, 1/4 tsp. salt, and the pepper with a fork until blended. Add the potatoes, onions, and garlic and mix gently to combine with the egg, trying not to break the potatoes.

7Heat 1 TBS of reserved oil in pan over med high heat. When pan is very hot, pour in the potato and egg mixture, spreading it evenly. Cook for 1 minute and then lower the heat to medium low, cooking until the eggs are completely set at the edges, and halfway set in the center. Nudge the tortilla loose with a knife or spatula.

8Set a flat, rimless plate that’s at least as wide as the skillet upside down over the pan. Invert the skillet to flip the tortilla onto the plate. Slide it back into the skillet. Cook until set in the middle (a toothpick inserted in the center will come out clean).

9Transfer tortilla to serving plate. Let cool for about 10 minutes. Slice into wedges and serve.

Additional Notes

Don't forget to use pot holders when flipping the tortilla over!

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