Tortilla Española with Onion

Ingredients

• 8 eggs
• 1½ lb potatoes, peeled and sliced ⅛-inch thin
• 1 Onion, thinly sliced
• 1½ cups olive oil (for poaching — most gets reused)
• Salt
• Handful parsley (optional)

Method

1. Warm the olive oil in a 10-inch nonstick skillet over medium. Slide in the potatoes and Onion and poach gently — bubbling, not frying — until completely tender but not browned, 15–18 minutes.
2. Drain the potatoes well (save that oil — it's liquid gold for future cooking) and season generously with salt while hot.
3. Whisk the eggs in a big bowl with a pinch of salt, then fold in the warm potatoes. Rest 10 minutes — this is the secret; the potatoes drink in the egg.
4. Heat 2 tablespoons of the reserved oil in the same skillet over medium-high. Pour everything in, shake to level, and cook until the edges set, 3–4 minutes, tucking them in with a spatula for that classic curved edge.
5. The flip: put a flat plate over the pan, invert with confidence, then slide the tortilla back in raw-side down. Cook 2–3 minutes more — the center should stay slightly juicy. Rest 5 minutes and serve warm or room temperature.