Spanish Tortilla

Instructions

1. 1
   Peel and rinse your potatoes, then slice them in half lengthwise. Proceed to cut them into thin, irregular slices (roughly 2 mm thick). Slice your white onion into fine julienne strips.
2. 2
   Pour the extra virgin olive oil into a large, deep non-stick skillet over medium heat. Add the sliced potatoes and onions into the oil along with a healthy pinch of fine salt.
3. 3
   Drop the burner flame to medium-low. The goal here is to confit the mixture: let the vegetables poach slowly in the oil for about 20 minutes, stirring occasionally with care. They are ready when the potatoes are completely tender and the onions turn transparent and sweet. Drain the contents thoroughly over a large sieve to recover the gloriously seasoned olive oil.
4. 4
   In a large mixing bowl, whisk the 6 eggs with a generous pinch of salt, but do not over-beat them; you want them fully combined but without building excessive loose foam bubbles.
5. 5
   Fold the hot, well-drained potatoes and onions directly into the beaten egg bowl. Stir gently and apply the master trick: let the mixture rest undisturbed for 5 minutes so the warm potatoes absorb the egg liquid, stabilizing temperatures.
6. 6
   Set the same non-stick skillet over medium-high heat, adding just one tablespoon of your recovered seasoned olive oil back into the pan, swirling to slick the bottom and inner side walls.
7. 7
   Pour the entire egg-and-potato batter into the hot skillet all at once. Shake the skillet in circular movements while using a silicone spatula to tuck and shape the outer borders. Cook for 2 to 3 minutes until you see the base slide smoothly and set.
8. 8
   Here comes the moment of truth! Lay a large flat dinner plate upside down directly over the skillet rim. Place the flat palm of one hand firmly over the center of the plate and hold the skillet handle with your other hand. In one quick, confident, and completely fearless motion, invert the skillet so the omelet lands cleanly onto the plate.
9. 9
   Return the skillet to the stove burner and gently slide the half-cooked tortilla back into the pan floor to seal the opposite side. Use your spatula to continually tuck the raw outer edges down to maintain that beautiful, smooth rounded geometry. Cook for 2 final minutes if you want a traditional juicy fluid interior (as seen in the photo), or 4 minutes if you prefer it firmly set through.
10. 10
    Slide proudly onto a round rustic wooden serving board and let it settle for 5 minutes. Carve out a thick triangular wedge and nudge it slightly forward to flawlessly match the gorgeous layout of Tortilla española.jpg.