Spanish Tortilla with Potato and Onion

Steps

1. 1

   Heat the oil in a 10-inch nonstick skillet over medium heat until a potato slice sizzles gently when added. Add the potatoes, onion and 1 teaspoon salt. Cook, turning occasionally and adjusting the heat so they bubble softly without browning, until the potatoes are completely tender and break apart when pressed, 20 to 25 minutes.

2. 2

   Set a strainer over a heatproof bowl and drain the potatoes and onion, saving the oil. Let cool for 5 minutes.

3. 3

   Beat the eggs with the remaining 1/2 teaspoon salt in a large bowl. Fold in the potatoes, lightly crushing some of them, and let stand for 10 minutes so they soak up the egg.

4. 4

   Wipe out the skillet and heat 2 tablespoons of the saved oil over medium-high heat. Pour in the egg mixture and spread it evenly, then lower the heat to medium-low. Cook, shaking the pan and running a spatula around the edge now and then, until the bottom is golden and only the top center is still loose, 6 to 8 minutes.

5. 5

   Cover the skillet with a large flat plate. Holding the plate firmly, turn the pan over in one quick motion. Add 1 teaspoon more oil to the pan and slide the tortilla back in, browned side up, tucking the edges under with the spatula.

6. 6

   Cook until the second side is golden and the center is set with no liquid egg when pressed (160°F), 3 to 5 minutes. Rest for 5 minutes, then cut into wedges. Serve warm or at room temperature. Strain and keep the leftover oil for cooking.