Ingredients:

  • 2 pounds Yukon Gold potatoes (about 4 medium), peeled and thinly sliced (approx. 900g)
  • 1 large yellow onion, thinly sliced (approx. 200g)
  • 1 cup extra virgin olive oil (240 ml)
  • 6 large eggs (US Large), lightly beaten
  • 1 teaspoon kosher salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper (or to taste)

Instructions:

  1. Gently sauté the potatoes and onions in olive oil over low heat until very tender and slightly golden. Don't brown them! Remove with a slotted spoon and drain excess oil.
  2. In a large bowl, whisk the eggs with salt and pepper.
  3. Add the cooked potatoes and onions to the egg mixture. Stir gently to combine. Let the mixture rest for at least 10 minutes. This allows the potatoes to absorb some of the egg and creates a creamier texture.
  4. Heat a tablespoon of the reserved olive oil in the same skillet over medium-low heat. Pour the potato and egg mixture into the skillet.
  5. Cook over low heat, gently shaking the pan occasionally, until the bottom is set and the top is still slightly jiggly.
  6. Place a large plate or cutting board over the skillet. Carefully flip the skillet so the tortilla lands on the plate.
  7. Slide the tortilla back into the skillet, uncooked side down. Cook for another 5-7 minutes, or until golden brown and set.
  8. Remove from the skillet and let the tortilla rest for a few minutes before slicing and serving.