Spanish Tortilla

Ingredients

• 6 eggs, beaten
• 2 Yukon Gold potatoes
• 2-3 green onions, chopped up to the light green parts
• 1/4 cup extra virgin olive oil
• Salt

Directions

1. Cut the potatoes, peeled or not, into rounds between 1/4 and 1/8 inch thick. A mandoline makes this much easier and more even.
2. Add the olive oil to a cast-iron or hard anodized aluminum pan, choosing one that can safely go under the broiler, and warm it over medium-high heat. Test the oil with a small end piece of potato; if it sizzles right away, you’re ready. Fry the potato slices in a single layer, working in batches, until they are lightly golden but not crisp. As each batch finishes, transfer the potatoes to paper towels to drain and season them well with salt. Continue until all the potatoes are cooked.
3. Once the potatoes are finished, pour out the excess oil, leaving about a tablespoon in the pan, and cook the onions in it. When the onions are just beginning to crisp at the edges, turn off the heat. Spread them evenly across the bottom of the pan, then layer the potatoes over them in an overlapping, scalloped pattern.
4. Set the pan back over medium heat and pour in the beaten eggs. Sprinkle in a generous pinch of salt. Gently shake the pan so the eggs settle around everything. Cook until the edges of the tortilla start to firm up, then move the pan to the broiler.
5. Broil for 5 minutes, or until the top is browned. If you’d rather finish it on the stovetop, slide the tortilla onto a plate, place the pan upside down over the plate, and carefully flip both together so the tortilla lands back in the pan with the softer side facing down. Take the pan off the heat and let it rest for at least 5 minutes. The handle will be hot, so cover it with a potholder.
6. Slice into wedges and serve. It is also good at room temperature and will keep for a couple days in the fridge.