- ½ cup (107g) olive oil
- 1.5 - 2 lbs (680g-906g) Yukon Gold potatoes, peeled and thinly sliced on a mandoline
- 6 eggs, seasoned to taste with salt and whisked
- Kosher salt, to taste
The Easiest Spanish Tortilla (3 Ingredients)
Only Joshua Weissman can make magic with just 3 ingredients.
Prep:
15 minutes
Cook:
35 minutes
Serves:
6
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Ingredients
Directions
- Preheat your oven to 375°F (190°C).
- To a 12-inch non-stick skillet set over medium-high heat, add ¾ of your oil. Once hot, reduce heat to medium low and layer in your potatoes. Season to taste with salt, and top with remaining olive oil.
- Cook until the potatoes are soft, about 15-20 minutes. Season to taste with salt before pouring your eggs over your potatoes.
- Place your pan into the oven to fully cook the eggs, about 8-10 minutes.
- Let the tortilla rest for 5 minutes before cutting and serving.
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