Spanish Tortilla

Instructions

• Position rack in centre of oven, then preheat to 350F. Line a large baking sheet with parchment.

• Fill a large bowl with cold water. Slice potatoes into 1⁄8-in.-thick rounds. (Use a mandoline for thin, even cuts.) Place slices in water as you cut.

• Drain water. Pat potatoes dry with a clean tea towel. Return potatoes to bowl. Add 3 tbsp oil and salt. Toss to coat.

• Spread potatoes on prepared sheet. (It’s okay if they overlap.) Roast, flipping potatoes halfway, until tender, about 25 min. Remove from oven and let cool slightly.

• Meanwhile, heat a 9-in. non-stick frying pan over medium. Add remaining 1 tbsp oil, then onion slices. Reduce heat to medium-low. Cook until fragrant and translucent, about 8 min. Do not let them brown. Set aside to cool.

• Whisk eggs in a large bowl. Add cooled onion and potatoes. Stir to coat.

• Return pan to stovetop over medium-low. Carefully pour in egg mixture. Cook, undisturbed, for 12 min.

• Use a rubber spatula to work your way around the edge and underneath the tortilla to loosen it from the pan. Carefully flip the tortilla onto a large plate that is bigger than the tortilla itself. Then slide it back into pan so the top is now on the bottom. Cook until lightly golden, about 8 more min.

• Slide tortilla onto a serving plate. Let rest for 10 min before cutting into wedges and serving.