Spanish Tortilla (Tortilla de Patatas)

Soak the sliced potatoes in cold water to remove excess starch, then drain thoroughly.

Heat a generous amount of neutral oil in a cast iron skillet to 300°F (150°C).

Add the drained potatoes to the oil; they should bubble gently without frying or browning.

Confit the potatoes until about halfway cooked, about 10 minutes.

Then 10 min of waiting

Add the thinly sliced onions to the skillet with the potatoes and stir gently to combine.

Continue to cook until the potatoes and onions are very soft and cooked through, 10–15 minutes.

Then 10 min of waiting

Whisk the eggs with the salt in a large mixing bowl until well combined.

Using a slotted spatula, transfer the cooked potatoes and onions directly into the egg mixture, draining off excess oil.

Mix gently and let the mixture sit so the residual heat warms the eggs, 3–5 minutes.

Then 3 min of waiting

The residual heat pasteurizes the eggs slightly while keeping the interior rich and moist.

Drain most of the oil from the skillet, leaving a generous coating, and heat the pan over medium heat.

Pour the egg, potato, and onion mixture into the hot skillet.

Cook until a browned crust forms on the bottom, 2–4 minutes.

Place a large plate over the skillet, carefully flip the tortilla onto the plate, and slide it back into the skillet cooked-side up.

Cook the second side just long enough to set the outer edge while keeping the center soft, about 60–90 seconds.

Transfer to a cutting board or plate and let rest 5 minutes before slicing.

Then 5 min of waiting