3/4 cup olive oil
1 lb. yellow potatoes
1 small onion

  • heat oil in a 9” oven-safe skillet
  • rinse potatoes then cut in 1/4” slices, adding to the pan
  • slice onion and add to the pan
  • cook 10 minutes, stirring occasionally
  • collect oil by straining into a heat-safe bowl (save for later)

8 eggs
1/2 tsp. salt
1/2 tsp. pepper

  • whisk in a large bowl, then add potato-onion mixture and stir to coat
  • heat 1 Tbsp. of reserved oil in oven-safe skillet
  • pour in potato-onion-egg mixture and reduce heat to medium-low and cook for 5 minutes
  • transfer to oven and broil for 3 minutes, until puffed and browned

herbed mayo:

1/4 cup mayo
1/4 lemon
fresh herbs

  • juice lemon, chop herbs, and mix with mayo to serve with the spanish tortilla

source: https://www.washingtonpost.com/recipes/spanish-eggs-and-potatoes/16383/

8/4/24: made this once a long time ago, and it was fine but not worth the effort.