The quintessential Spanish breakfast/snack of oil poached potatoes and onions bound with egg. When I first started making these, it was kind of a pain in the butt. It was solely a stovetop affair and at one point there involved multiple plates and a skillet to flip the damn thing to get both sides cooked properly. It was challenging to the point where I only wanted to make it on special occasions. The lovely folks at ATK have developed a hybrid stove/oven method that eliminates the need for flipping and I am here for it.

The Veg:

0.5c olive oil
1lb russet (or Yukon) potatoes, sliced 1/8″ thin with a mandoline
1 small yellow onion, halved and sliced 1/8″ thin with a mandoline
1/2t salt

Toss onions, potatoes, salt and oil in a bowl to coat evenly. Heat 12″ nonstick skillet over medium to medium high heat and add potato mixture. Cover and cook for 10 minutes, stirring occasionally. Potatoes should be cooked throroughly.

The Egg:

10 eggs
0.5t salt
0.5t pepper

Combine eggs, salt, pepper and whisk thoroughly. Add egg mixture to potatoes and gently stir in to coat. Once egg begins to set along the edges, put skillet in a 425F oven and bake ~9 minutes, eggs will be cooked and puff slightly.

Remove from oven. Return skillet to stove and brown the tortilla over medium high heat, about 1 to 2 minutes. Tortilla should pull away from the edge of the pan. Invert skillet onto a platter or cutting board. Can be served warm, room temperature, or cold.