Spanish Tortilla de Patatas (inspired by Omar Allibhoy)

Instructions:

Step 1: Prepare the Vegetables [00:00]

• Peel 2 lbs of Yukon gold potatoes and 1 yellow onion. Slice them thinly and evenly.

Step 2: Heat the Oil [02:16]

• Pour 1 and 1/2 cups of olive oil into a pan and set the heat to medium.

Step 3: Cook the Potatoes and Onions [02:24]

• Sprinkle the sliced potatoes and onions with salt, toss gently, and add them to the hot oil. Cook for 10 to 15 minutes, stirring occasionally until browned.

Step 4: Prepare the Eggs [03:28]

• In a separate bowl, whisk together 4 whole eggs and 3 extra yolks until no white clumps remain. Add a pinch of salt and pepper.

Step 5: Combine Potatoes and Eggs [04:24]

• Once the potatoes are tender and browned, dump them into the egg mixture while still hot. Stir gently to combine and let sit for 20 minutes.

Step 6: Cook the Tortilla [05:22]

• Brush an 8-inch nonstick skillet with olive oil and set it over medium-high heat. When hot, pour the potato and egg mixture into the skillet, smoothing the top.
• Cook for 1 and a half minutes on each side. Use a lid or plate to flip the tortilla carefully.

Step 7: Finish Cooking [06:30]

• Reduce heat to medium and cook for an additional minute. Check for browning.

Step 8: Serve [06:47]

• Slide the tortilla onto a plate and let it set for at least 5 minutes before cutting. Serve hot, warm, or at room temperature.