Tortilla EspaƱola #SundaySupper
  • ¼ cup extra-virgin olive oil
  • 1¼ pounds waxy potatoes, peeled and thinly sliced
  • 1 medium onion, thinly sliced
  • 8 extra-large eggs
  • Sea salt and freshly ground black pepper
  1. Preheat the oven to 350 degrees. Heat the oil in a large cast-iron skillet or nonstick pan, over medium-high heat until it is very hot, but not smoking. Add the potatoes and onion, season with salt and pepper, reduce the heat to medium, and cook. Stir occasionally, and adjusting the heat if necessary so that the vegetables do not brown, until the potatoes are tender when pierced with the tip of a paring knife, 15 to 20 minutes.
  2. Beat the eggs in a large bowl. Add the eggs to the potatoes in the skillet combine well and spread the potatoes evenly in the pan. Cook for about 1 minute, just to set the bottom of the egg mixture. Transfer the skillet to the oven and bake until the eggs are set 10-15 minutes. Slide the tortilla onto a cutting board and allow to rest for 5 minutes. Slice and serve warm or at room temperature.
Recipe by Monica's Table at