Tortilla Española

Ingredients

¾ c. olive oil

• 1½ lb. Yukon gold potatoes
• 2 c. sliced yellow onions
• 1½ tsp. salt
• 6 whole eggs
• 1 tsp. pimenton (smoked paprika)
• ½ tsp. Freshly ground pepper

Directions

1. Peel potatoes and using a mandolin slice very thin
2. Heat the oil in a 10-inch nonstick skillet over medium-low heat, add the potatoes, and cook, turning frequently, for 10 minutes.
3. Stir in the onions and 1/2 teaspoon salt. Continue to cook for 25 more minutes until vegetables are tender.
4. Drain all but 2 tablespoons of the oil and transfer the vegetables into a bowl. Wipe the skillet clean.
5. Beat the eggs, pimentón, and remaining salt and pepper together and stir in the vegetables. Heat 1 tablespoon reserved oil in the skillet over medium-low heat.
6. Pour the egg mixture into the skillet. Cook until just set — 5 to 7 minutes. Loosen the sides with a spatula, place a heat-proof plate facedown over the skillet, and invert the tortilla.
7. Heat remaining oil in the skillet over low heat. Slide in tortilla, cooked side up. Cook for 3 more minutes. Slide tortilla onto a plate. Cool slightly before serving.