Tortilla Española

This recipe takes me back to being 20 years old and hiking 300 kilometers through the gorgeous countryside of Spain. Not a care in the world except for making it to the next town where a hardy, hot peregrino (pilgrim) meal waited for us. Typically we'd start our day with two breakfasts. Usually the second breakfast was either a sandwich made of jamon serano and manchego or Tortilla Española. Once we arrived at our destination hostel, we'd devour a plate of steak and fries. But this recipe is all about the delicious, stick to your ribs, super classic Spanish egg and potato pie. Recipe below! 

Ingredients:

• 2 cups extra virgin olive oil
• 4 cups of thinly sliced Yukon or any white potato (3 potatoes typically)
• 1 sliced yellow onion
• 2 teaspoons of sea salt
• 6 eggs

Instructions:

1. Start by heating up 2 cups of olive oil in a wide and deep pot (the biggest you have on hand!)
2. Skin, quarter and slice 3 potatoes or until you have 4 cups of thinly sliced potatoes. Slice 1 yellow onion
3. Pour the potatoes and onions into the sizzling hot olive oil and make sure most of the vegetables are submerged. Next, leave it to cook on medium-low until the potatoes are tender when poked with a fork
4. Using a large heat-safe bowl, strain the vegetables and set aside the olive oil
5. Whisk the eggs and sea salt in a separate bowl, and then mix in the strained vegetables. Be careful not to break the potatoes as you mix everything together
6. Heat 2 tablespoons of the preserved olive oil in a hot iron skillet on medium heat and pour in the egg and potato mixture. Spread it out evenly
7. Allow the egg potato mixture to set and look for the egg on the border to appear ruffled and pale colored around the perimeter of the pie. After about 4 minutes, run a spatula along the border to loosen it from the pan and place a plate on top of the skillet. Carefully flip the tortilla so that the uncooked top is facing down on the plate
8. Lastly, slide the pie back into the hot skillet and allow the uncooked side to cook for another 4-5 minutes on medium heat. Finally slide onto a plate, slice and enjoy!