Spanish Tortilla

Steps

1. Slice the potatoes into thin chips using a mandolin.
2. Place the sliced potatoes in water and refresh/rinse them until all starch is gone to prevent sticking inside the tortilla.
3. Lightly fry the potato chips in olive oil at 160°F (71°C) until they are dry but not browned, then let them cool slightly under a light source.
4. Caramelize the onions by adding salt and cooking them down until they have softened and developed deep sweetness.
5. Combine the caramelized onions with the fried potato chips using a 2:1 ratio (onions to crisps).
6. Add olive oil, black pepper, and salt to the mixture. Stir gently and let it sit for 10–15 minutes to allow the flavors to meld.
7. In a separate bowl, lightly whisk the room temperature eggs with lots of seasoning (salt and black pepper) without overbeating them.
8. Fold the egg mixture into the potato and onion chips. Let this combined mixture sit for 5 minutes to allow the moisture from the eggs to soak into the chips.
9. Heat a small, shallow pan (or individual portion size). Pour in enough hot olive oil to coat the bottom of the pan.
10. Carefully pour the egg-potato mixture into the hot oil. Allow it to cook until the edges are set and golden brown.
11. Once the outside is cooked, gently slide a plate over the pan and flip the tortilla onto the plate so that the uncooked side is now on top.
12. Slide the tortilla back into the pan for the remaining cooking time (approximately 3–4 minutes) to cook the center until it reaches your desired consistency—firm but still with a soft, runny middle.
13. Remove from heat and serve immediately.