Breakfast Tortilla Espanola
Ingredients: 1½ cups extra-virgin olive oil 2 pounds large Yukon Gold potatoes, peeled, quartered, cut into ¼-inch slices 1 onion, quartered, thinly sliced 2½ teaspoons kosher salt 8 large eggs, beaten to blend Method: Step 1 Heat oil in a large ovenproof skillet over medium heat. Add potatoes, onion, and salt. Use a heatproof spatula to coat potatoes with oil. When oil begins to bubble, reduce heat to medium-low and cook, turning frequently, until potatoes are tender but not browned, 20–25 minutes. Step 2 Using a slotted spoon, transfer potatoes and onion to a large heatproof bowl. Add eggs and stir gently to combine; do not break up potatoes. Strain oil into a glass measuring cup; wipe out skillet. Step 3 Heat 3 Tbsp. reserved oil from measuring cup in skillet over medium-high heat. Add egg-potato mixture and cook, stirring constantly but gently to keep potatoes intact, until eggs begin to set (eggs will look scrambled), about 2 minutes...
