Spanish Tortilla

Ingredients

• Onions

  Raw

  1 medium or 110g

• Russet potatoes

  Flesh and skin, raw

  680g

• Egg

  Whole, fresh eggs

  8 extra large or 448g

• Olive oil

  Salad or cooking

  ½ cup or 108g

Directions

1. Prep 1. Onions - Prep as directed. (Can be done up to 3 days ahead) 2. Potatoes - Prep as directed. 4. Eggs - Whisk with some salt and pepper. Make 1. Heat a skillet up over medium heat. Add in cooking oil and then onions with a sprinkle of salt to heated oil. Saute until they just start to soften, ~2 minutes. 2. Add in potato slices and saute for 15 to 20 minutes, until they are tender. Remove from pan and fold into whisked eggs. You just need a light coat of oil in the skillet so if there is a lot of oil leftover, you can drain it out. 3. Turn broiler on and position top rack so its about 6 to 8 from the heat source. Return skillet to medium heat and pour in egg and potato mixture. Cook for 10 to 14 minutes until eggs are mainly set. 4. Transfer Spanish tortilla to broiler and broil for ~2 minutes to set the top. Run a spatula around the side and under the tortilla. Place a cutting board or large plate over the skillet and then flip to remove tortilla from the pan. (CookSmarts)