INGREDIENTS
- 4-5 Yukon gold potatoes, peeled and sliced ⅛ inch thick
- one medium-sized yellow onion, sliced ⅛ inch thick
- 6 eggs
- ½ to ¾ cup olive oil (or vegetable oil)
- salt and pepper to taste
- 1-2 tablespoons chopped parsley for finishing
DIRECTIONS
Heat oil in a 9- or 10-inch non-stick skillet on medium-high heat for 1-2 minutes. Reduce heat to medium and add the potato and onion slices, evenly layering/distributing them in the skillet. Cook for about 10 to 12 minutes, stirring occasionally, until potatoes and onions are tender and golden in color (not brown).
Carefully transfer potato and onion mixture into a large strainer over a small, heat resistant bowl. Let the excess oil drain into the bowl and set aside for later use. Transfer cooked potato and onion mixture into a medium bowl and set aside. After the skillet has cooled, wipe it clean with a paper towel and set aside for later use.
In a large mixing bowl, whisk together eggs, salt and pepper. Gently fold in the potato and onion mixture until combined.
Using the same skillet, heat half of the reserved oil over medium-high heat for about a minute. Carefully add the egg, potato and onion mixture. Rotate the skillet, evenly distributing the mixture in the skillet. Reduce heat to medium-low and cook for 6-8 minutes, shaking the skillet every few seconds (so the eggs and potatoes release from the skillet).
Using a heat resistant spatula to check, make sure the tortilla is set just enough and the potatoes are a golden brown on the bottom before flipping. Place a large, flat plate (lightly coated with oil) over the top of the skillet and carefully flip onto the plate. Add remaining reserved oil to the skillet. Carefully slide the tortilla back into the skillet and cook the other side (occasionally shaking the skillet) for an additional 4-5 minutes or until golden brown on bottom.
Transfer the tortilla to a plate and let cool to room temperature before serving. Cut into wedges, garnish with parsley and serve with artisan bread.