Tortilla De Patatas (Tortilla Española) for ep.6 of my restaurant series! Although in Spain this is not strictly a breakfast food, here in the US I feel like it would only work in a brunch/breakfast setting, am I wrong? Let me know in the comments! Tips: * Using olive oil will impact the taste so don’t swap it. * Letting the egg & potato mixture rest is KEY for a creamy tortilla. * You can cook it less if you want it creamier on the inside but this is my preference, color & texture outside and creamy inside. Ingredients: * 2 lb yukon gold potatoes. * 1/2 sweet onion. * 7 large eggs (+ 1 yolk). * Seasoned salt. * 1-10 in pan. * A lot of olive oil. Directions: 1. Peel the potatoes, cut in half and slice pretty thinly. Wash and dry them real well. 2. Slice the onion pretty thin as well. 3. Add olive oil to your pan, about 1/4 inch or a bit more and preheat for 2-3 min on med high. Lower heat to medium. Add in potatoes and cook until soft. 4. Turn heat up to medium high/high and fry until you get some color and texture. The whole process might be about 20-25 min. 5. In another pan, sautee the onions until fully softened on med low. About 10 min. 6. Whisk and strain your eggs into a large bowl, season directly. 7. Combine onions and potatoes. Using a slotted spoon add directly into the egg mixture (all hot its fine). Add in extra yolk, mix well and let them rest 20 min. 8. Remove excess oil from the pan. 9. Preheat on medium high for 2 min. Add in egg/potato mixture and cook 6-8 min, or until it feels like the edges are fully done and it can ‘dance around’ the plate. 10. Add some oil to a large plate, place it over the pan and flip over carefully. 11. Transfer back to the pan, arranging as necessary. Cook for 2-3 more min MAX for a creamy interior. 12. Serve on a plate. Yields about 6 individual servings. #eggs #eggrecipe #tortilladepatata #delicious #potatorecipes #brunch - @foodmymuse