Tortilla de Patatas

Ingredients

• 10 large eggs beaten to blend
• 2 teaspoons kosher salt plus more
• 2 cups olive oil 
• 1 medium onion chopped
• 3 pounds yukon gold potatoes peeled cut into 1/4" slices (6-8)

Equipment

• bowl
• frying pan
• paper towels
• slotted spoon
• colander

Directions

1. Place potatoes in a large colander, sprinklewith 2 teaspoons salt, and toss to coat.
2. Let standfor 30 minutes. Pat dry with paper towels.
3. Heat oil in a large nonstick skillet overmedium-high heat.
4. Add potatoes and cook,turning occasionally, until crisp-tender,10-15 minutes.
5. Add onion to potatoes in skillet; cookuntil onion and potatoes are soft,5-8 minutes. Using a slotted spoon, transfer mixture to a large bowl; let cool slightly. Strain oil into a heatproof bowl; set aside.
6. Add eggs to potato mixture; season withsalt. Wipe out skillet.
7. Heat 1/4 cup reservedoil over medium-high heat (chill remainingoil for another use).
8. Add egg mixture,arranging potatoes to submerge.
9. Reduce heat to medium; cook tortillauntil almost set (it will be slightly runnyon top), 25-30 minutes. Invert onto a largeplate. Slide into skillet browned side up.Cook until golden on bottom and cookedthrough, about 4 minutes more.
10. Serve warmor at room temperature.
11. Cut into wedges.DO AHEAD: Tortilla can be made 2 hoursahead.
12. Let stand at room temperature.