Tortilla Española
Tortilla Española Recipe
Caramelize 2 thinly sliced onions, then set aside. Thinly slice 4 large Yukon Gold potatoes and fry till golden. Place on paper towels and sprinkle with salt.
Beat 8 eggs with a whisk, then add a generous pinch of salt and pepper.
Line a springform cake pan with parchment paper. Layer half the potatoes, then cover with caramelized onions. Add egg mixture then layer remaining potatoes.
Bake in a 400° oven for about 30 minutes until golden and puffed and fully cooked.
Remove from heat, let cool for 10 minutes.
Open the springform pan and place on a plate.
Serve as an appetizer, lunch or dinner with a beautiful salad.
Can be reheated in the microwave or toaster oven.
