Tortilla de Patatas

1. 1

   Peel the Yukon Gold potatoes and yellow onion, then slice them thinly.

2. 2

   Pour the extra virgin olive oil into a pan. Put the sliced potatoes and yellow onion into the oil together.

3. 3

   Cook the mixture gently over low heat for approximately 30 minutes, letting the potatoes and onions fry slowly until they are tender and slightly caramelized, without letting them brown too much.

4. 4

   Gently pour the hot oil off the potatoes and onions, then set the vegetables aside. Keep the oil for later use.

5. 5

   Whisk the eggs inside a large bowl. While they are still warm, place the potatoes and onions into the beaten eggs. Their heat will start cooking the egg, turning it into a thick, custard-like texture before it goes into the pan.

6. 6

   Warm a clean pan on high heat with a small amount of the saved olive oil. Transfer the egg and potato mixture into it.

7. 7

   Sauté rapidly, shaking the pan in circular motions so the mixture does not stick to the bottom or brown excessively.

8. 8

   Dampen a plate slightly by holding it under running water to assist with sliding. Cover the pan with this moist plate, invert the tortilla onto it with a swift motion, and slip it back in to fry the other side.

9. 9

   Use a spatula to press the sides inward for a rounded shape. When both faces turn golden and the middle is set but creamy, transfer to a plate and serve warm.

Recipe by @Chef José Andrés on YouTube. See the original for their notes and tips.