Spanish Egg and Potato Tortilla

Submitted by ratherbeswimmin

"America's Test Kitchen"

 

• Ready In: 35mins
• Ingredients: 6
• Serves: 6

ingredients

• 1⁄4 cup olive oil
• 1 lb russet potato, peeled and cut into 1/4-inch cubes (about 2 potatoes)
• 1 onion, minced
• salt
• fresh ground black pepper
• 10 large eggs

directions

1. Adjust oven rack to the middle position; preheat oven to 450°.
2. Heat oil in a 10-inch ovenproof nonstick skillet over med-high heat until shimmering.
3. Add in potatoes, onion, and 1/2 teaspoon salt.
4. cover and cook, stirring occasionally, until potatoes and onion are soft, 8-10 minutes.
5. In a bowl, whisk eggs, 1/4 teaspoon salt, and 1/4 teaspoon pepper together.
6. Add eggs to the skillet and cook, using rubber spatula to stir gently in circular motion, until mixture is slightly thickened, about 1 minute.
7. Bake in oven until top is puffed and edges have pulled away slightly from sides of pan, 3-5 minutes.
8. Use rubber spatula to loosen tortilla from skillet, then slide onto cutting board, slice into wedges and serve.