Spanish Egg and Potato Tortilla
Submitted By: Heather D.
Adapted From: America's Test Kitchen
Ingredients:
¼ Cup Olive Oil
1 lb Russet Potatoes (Apx 2 large Potatoes) - peeled and cut into ¼ inch cubes
1 Medium Onion - minced (I suggest using either sweet or white onion)
10 Large Eggs
Kosher Salt to taste
Fresh Ground Black Pepper to taste
-OPTIONAL INGREDIENTS-
1 Roasted Red Bell Pepper - small chopped
1 Cup Spanish Serrano Ham - small chopped
2 Tbs Fresh Italian Parsley - chopped
Preparation:
- Preheat oven to 450ºF - Adjust oven rack to middle of oven
- Heat oil in a medium (10 inch), oven safe, nonstick skillet with tight fitting lid until shimmering
- Add onion and potatoes along with a generous pinch of salt to pan - Cover and allow to cook (stirring occasionally) until onion and potatoes are soft (apx 8-10 minutes)
- In a medium bowl, whisk together eggs, ¼ tsp kosher salt, and ¼ tsp pepper until well integrated
- Add eggs to skillet and, using a rubber/silicone spatula, stir gently in a circular motion until mixture is slightly thickened (apx 1 minute) - IF USING, add the optional roasted pepper or Serrano ham at the same time as the eggs
- Transfer skillet to oven and allow to bake until top is puffed and edges have pulled away lightly from the sides (apx 3-5 minutes) - Make sure that the center has set
- Use a rubber/silicone spatula to loosen tortilla from skillet and gently transfer to a cutting board by placing cutting board over skillet and inverting leaving tortilla on cutting board and removing skillet - allow to cool to room temperature
- Slice tortilla into 8 wedges and serve garnished with optional Italian parsley
