This is excellent hot right out of the oven, but it’s even better the next day cold from the fridge. You can serve it with all manner of condiments, but the way I liked it as a kid – and still my favorite way to this day – is the very unglamorous ketchup. Serve this with avocado spritzed with fresh lime juice and seasoned with salt on the side. The creaminess of the avocado really goes well with the eggs.
One tip before making this: you need a very good oven-safe, non-stick pan, or a clean cast iron skillet if you want this to come out of the oven in one piece.
- 1 dozen large eggs
- 1/3 cup+ olive oil
- 1 medium Spanish onion sliced
- 2 1/2 cups sliced or cubed potatoes (I like using the smaller white potatoes,
this comes out to about 4)
- 1 tablespoon kosher salt
- 1 teaspoon fresh ground pepper
*You can add a half cup of fresh or frozen peas if you have them, too. Add them in with the potatoes.
- Preheat the oven to 400.
- Boil the potatoes in salted water, drain, set aside.
- Heat the oil and gently sauté the onions over medium-low heat until soft, translucent, and cooked through but NOT browned. (If using cast iron, the pan might have soaked up some of the oil, if it seems like it has, add another teaspoon or two).
- Whisk the eggs with salt and pepper very well.
- Add the potatoes to the skillet and then pour the eggs in.
- Let the bottom and sides of the Tortilla cook. Occasionally pull at the sides with a spatula to let some of the raw egg get to the heat.
- When the sides and bottom are just cooked, about 5 minutes, and the center is still liquidy, place skillet in oven.
- Cook for 15 minutes or until eggs are cooked all the way through and the Tortilla has puffed up.
- Flip onto a platter and serve. You might have to run a knife or spatula around the sides for it release.