Spanish Tortilla

Spanish Tortilla

Spanish Tortilla

4 cups Potatoes, thinly sliced (about 1.5 lbs.)
1 Onion, thinly sliced
1 cup Vegetable or Olive Oil
5 Eggs
1 tsp. Smoked Paprika
2 tsp. Cumin

Preheat the oven to 375 degrees Fahrenheit. 

Heat 1 tablespoon of oil in a large oven-safe skillet and sauté the onions until softened. Remove the onion and toss with the sliced potatoes in a mixing bowl with a generous pinch of salt. 

Add the remaining one cup of oil to the pan and heat until sizzling. Use a spatula to add all of the onions and potatoes into the skillet, making sure to lie the slices flat in the pan in an even layer. Fry for 7-10 minutes before flipping the potatoes, using the spatula to arrange everything back into an even layer. Repeat until the potatoes are mostly cooked through and have a slight golden crust. Remove from heat and transfer to a plate lined with a paper towel. Pat gently with the paper towel to remove excess oil. 

Whisk together the eggs with paprika, cumin, and an additional pinch of salt. Drain the cooking oil from the skillet and arrange the potatoes and onions back into the skillet. Pour the egg mixture over the potatoes and place in the oven. 

Bake for 20 minutes, or until the eggs are set. Remove from the oven and allow to cool before serving. 

Can be served warm or at room temperature, with a sofrito or salsa. Serves 20 as an appetizer, or 6 as a light meal accompanied by a salad.