Recipe provided by Austin Personal Chef: Carlos CruscoIngredients
2 cups plus 2 tablespoons Spanish extra-virgin olive oil
1-1.5 lbs Russet potatoes – peeled and diced into ½-inch cubes
1 Spanish yellow onion – sliced thin
6 large eggs – beaten well
Coarse salt and freshly ground pepper
Directions
Heat 2 cups of the oil in a large pot over medium-low heat until it reaches 250ºF on a candy thermometer. Slowly fry the potatoes until golden brown, about 20 minutes. Drain the potatoes on paper towels. Take a few tbsps. of the leftover oil and saute the onions until golden brown. Set aside until cooled.
Using a whisk, beat the eggs in a large bowl with 1 tsp. of salt. Beat the eggs vigorously so they fluff up. Once the potatoes are cooled, add them and the onions to the beaten eggs and let sit for a minute.
Heat remaining 2 tbsps. of oil in a sauté pan over high heat. Once the pan begins to smoke slightly, remove from the heat & pour in the egg-potato-onion mixture. Season the mixture with salt and pepper. Return the sauté pan to the stove top & reduce the heat to low.
The tortilla will puff up like a soufflé. Once it begins to set and the edges turn golden brown, place a plate over the pan and flip the pan and plate together so the tortilla ends up on the plate, uncooked side down. This takes confidence and practice so don’t worry if it runs off the plate. Just adjust and try again next time.
Slide the tortilla back into the pan, uncooked side down. Once the tortilla sets, flip the tortilla back over and and transfer to a platter. Season with salt and cut into wedges to serve. Enjoy!
