Spanish Tortilla

Ingredients

• 8 large eggs beaten to blend
• 2.5 teaspoons kosher salt 
• 1.5 cups olive oil extra-virgin
• 1  onion thinly sliced quartered
• 2 pounds yukon gold potatoes peeled quartered cut into 1/4" slices

Equipment

• frying pan
• oven
• broiler
• spatula
• measuring cup
• slotted spoon
• oven mitt

Directions

1. Heat oil in a large ovenproof skillet over medium heat.
2. Add potatoes,onion, and salt. Use a heatproof spatula to coat potatoes with oil. When oilbegins to bubble, reduce heat to medium-low and cook, turning frequently,until potatoes are tender but not browned, 20-25 minutes.
3. Using a slotted spoon, transfer potatoes and onion to a large heatproofbowl.
4. Add eggs and stir gently to combine; do not break up potatoes.Strain oil into a glass measuring cup; wipe out skillet.
5. Heat 3 tablespoons reserved oil from measuring cup in skillet over medium-highheat.
6. Add egg-potato mixture and cook, stirring constantly but gentlyto keep potatoes intact, until eggs begin to set (eggs will look scrambled),about 2 minutes.
7. Spread mixture in an even layer; reduce heat to medium-low.Preheat broiler to high.
8. Cook tortilla, shaking pan occasionally to prevent it from sticking, untileggs are nearly cooked through, about 12 minutes.
9. Transfer skillet to ovenand broil until top of tortilla is just cooked, about 2 minutes.
10. Remove from oven. Invert a large plate over skillet. Using oven mitts(skillet and potatoes will be very hot; use caution), hold plate firmly overskillet and flip, releasing tortilla onto plate.
11. Let sit at room temperaturefor at least 20 minutes and up to 2 hours before serving.