Tortilla De Papas

Tortilla De Papas

This show-stopping recipe is so easy! Just a few easy steps will allow you to kill the brunch game!

Ingredients:

3 large potatoes

1/2 a white onion

2 cups oil

10 eggs

Salt and Pepper

Method:

Begin by slicing your potatoes 3-4 millimeters thick rounds; this is easily done with a mandolin; however, you can do this with a knife as well. Slice your onion into 3-4 millimeter half-moons. Preheat a 12-inch heavy-bottomed, oven-safe, skillet on medium heat. Turn your oven to 350 degrees Faranhite. Pour in a few tablespoons of oil to coat the bottom of the pan, then in concentric circles add your potatoes, creating one layer. Then add a layer of onions and the layer out the rest of your potatoes. Sprinkle with salt and pepper at each layer. With a smaller lid weigh down the layers pushing aggressively into the bottom of the pan. Now cover with the rest of the oil.

Allow the pan to come to a small simmer. You are not deep frying the potatoes you are poaching them in the oil until they are tender, 10-15 minutes. While your potatoes are poaching, crack and beat your 10 eggs with a little bit of salt and pepper until no streaks remain. Once the potatoes are tender, drain the oil from the pan and add your eggs. With a spatula or a fork carefully lift the potatoes on the bottoms to allow the eggs to flow underneath. Give the pan a good shake allowing the potatoes to settle in the egg mixture. Then place in the oven until the eggs are almost set, 2-3 min. You do not want your eggs to be fully set as the beauty of this dish is in the custardy texture that is produced. Once you remove it from the oven, carefully take your spatula or knife and run it around the edge of the pan to release. Now take a plate and place it on top and flip it out. Drizzle with a little olive oil and flaky sea salt. Serve warm!