Target: 6 × 4 inches · landscape

Spanish Potato Tortilla Wedges

72 min · 8 tapas servings

Ingredients

□ 1 lb Yukon Gold potatoes, peeled

□ 1 medium yellow onion, thinly sliced

□ 6 large eggs

□ 1 cup extra-virgin olive oil

□ 1 tsp kosher salt, divided

1. Slice potatoes and onion evenly. Cook gently in olive oil with part of the salt until fully tender, not deeply browned.

2. Drain and reserve oil. Beat eggs with remaining salt, fold in the potato mixture, and let it stand.

3. Warm skillet with reserved oil; add mixture and cook until the rim sets and the base is golden.

4. Flip onto a heatproof plate, slide back uncooked-side down, and finish until the center is safely set.

5. Rest briefly, cut into small wedges, and serve warm or at room temperature.

Cook’s note: Use a plate-assisted flip over a clear counter, with dry oven mitts and a firm grip.