Spanish Tortilla With Purple Potatoes

Step 1

In a large bowl, beat the eggs. Set aside.

Step 2

In a 10-inch nonstick skillet over medium-high heat, heat the oil. When the oil is hot, use a skimmer or slotted spoon to slip the potatoes into the oil. Fry the potatoes until tender but not falling apart, about 10 to 12 minutes. Transfer the potatoes with a slotted spoon to a paper towel-lined plate.

Step 3

Drain the oil from the pan, reserving at least 2 tablespoons in a separate container.

Step 4

Add 1 tablespoon of oil back into the pan, then heat the oil on medium heat. Add the onions and sauté until they are translucent and begin to brown around the edges, 5 minutes. Add the potatoes back to the pan. Season the potato-onion mixture with the salt.

Step 5

Turn on the broiler. Pour the egg mixture into the pan, spreading it evenly. Cook for 1 minute, then lower the heat to medium low. Cook until the eggs are set around the edges but still a bit runny in the center, about 8 to 10 minutes. Gently shake the pan to release the eggs from the bottom. Use a rubber spatula to gently pull the mixture away from the edge of the pan.

Step 6

Transfer the pan to the oven and cook until set, 2 to 3 minutes.

Step 7

Flip the tortilla onto a serving platter and let cool at least 10 minutes. Serve warm or at room temperature, cut into small squares. Crate and Barrel provided the product featured here and sponsored this post.