Spanish Tortilla
Ingredients: Yukon Gold potatoes, olive oil, onions, eggs, salt · 45 min cook time · 450kcal · ~₩12,000
Ingredients
2pounds Yukon Gold potatoes, 0.75cup olive oil, 1medium onions, 8count eggs, 1pinch salt, 1pinch black pepper, 0.5cup mayonnaise, 1clove garlic, 2tbsp extra virgin olive oil
Instructions
1. Peel and slice Yukon Gold potatoes. Sauté them in about 1/2 cup of olive oil over medium heat until soft.
2. Add sliced onions to the pan with the potatoes and continue sautéing until the onions are lightly browned.
3. Break about eight eggs into a bowl, season with salt and black pepper, and beat them moderately well. Some non-homogeneity is desired.
4. Once potatoes are lightly browned on some edges but not crispy, dump them hot into the beaten eggs. This starts the eggs cooking.
5. Add more olive oil to the pan (totaling about 3/4 cup for the whole dish). Pour the egg and potato mixture into the hot pan.
6. Use chopsticks or a spatula to pull in some of the edges and redistribute the mixture, creating a slightly rough surface. Let it sit for a few moments to brown the bottom over medium-high heat.
7. Once the bottom is set and nicely browned, flip the tortilla over using a wooden wok lid, regular pan lid, or cutting board. Slide it back into the pan.
8. Tuck in the edges and repeatedly flip the tortilla back and forth, jiggling it each time to ensure the edges are tucked in, to achieve a nice rounded disc shape.
9. Cook until the desired doneness. Traditionally, it's slightly runny in the center, but it can be cooked through.
10. To make a quick aioli, mince a clove of garlic and microplane it into mayonnaise. Add extra virgin olive oil and plenty of black pepper, then stir.
11. Cut the Spanish tortilla into wedges or squares for serving. Dip into the garlic olive oil mayo.
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