Simple Spanish Tortilla

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Heat the olive oil in a 10-inch skillet over medium-high heat for 1 minute.

3. 3

   Reduce the heat to medium and add the potato slices a few at a time so they don't stick together.

4. 4

   Add the onions and cook, stirring occasionally, until the potatoes are tender and the onions are golden but not brown, about 10 minutes.

5. 5

   Place a strainer over a bowl in your sink and transfer the potatoes and onions to drain; reserve the oil.

6. 6

   Whisk the eggs, milk, salt and pepper together in a large bowl.

7. 7

   Drain excess oil off of the potato mixture.

8. 8

   Add the potatoes and onions to the egg mixture and combine until they are completely mixed in.

9. 9

   Set the bowl aside for about 15 minutes to let the potatoes release some of their starches into the eggs.

10. 10

    Heat 3 tablespoons of the reserved olive oil in a medium nonstick skillet over medium-high for 1 minute.

11. 11

    Add the egg-potato mixture, rotating the skillet in a circular motion to distribute it evenly.

12. 12

    Lower the heat to medium-low and shake the pan a few times to prevent sticking (by shaking the pan, you ensure that the eggs and potatoes release from the pan bottom).

13. 13

    Cook the tortilla for about 5 minutes or until the potatoes on the bottom start to turn golden brown.

14. 14

    Place the skillet in the oven and cook for 6 to 8 minutes, or until almost set.

15. 15

    Remove from the oven and place a large flat plate on top of the skillet and invert the skillet.

16. 16

    The tortilla should come right out.

17. 17

    Add a tablespoon of the reserved olive oil to the skillet and slide the tortilla back in to cook the other side until it is golden-brown, about 5 minutes.

18. 18

    Turn the heat off and set the skillet aside until the tortilla cools to room temperature.

19. 19

    Transfer the tortilla to a plate sprinkle with parsley and serve at room temperature cut into triangles or squares.

20. 20

    *Cook's Note: The Yukon potatoes should be sliced using a mandolin.

* Per serving · 4 servings · Values may vary.