The easiest Spanish Tortilla-inspired recipe ever.

Serves: 4-6

Prep Time: 15 minutes

Cook Time: 35 minutes

Ingredients:

• ½ cup (107g) olive oil

• 1 ½-2 lbs (680g-906g) Yukon Gold potatoes, peeled and thinly sliced on a mandoline

• 6 eggs, seasoned to taste with salt and whisked

• Salt, to taste

Method:

1. Preheat your oven to 375°F (190°C).

2. To a 12-inch non-stick skillet set over medium-high heat, add ¾ of your oil, and once hot, reduce heat to medium low and layer in your potatoes.  Season to taste with salt, and top with remaining olive oil. Cook until the potatoes are soft, about 15-20 minutes. Season to taste with salt before pouring your eggs over your potatoes. 

3. Place your pan into the oven to fully cook the eggs, about 8-10 minutes.

4. Let the tortilla rest for 5 minutes before cutting and serving.