Our resolution for 2016? Shine a spotlight on the humble egg. This year, we declare eggs aren’t just for breakfast anymore! Poached, fried or perfectly runny, we’re putting them on and in everything.
“I remember my mother making this super easy dish on busy weeknights when I was growing up. It wasn’t until I was older that I had the chance to eat it in the dark and deliriously delicious tapas bars of Barcelona that made it so famous! Keep it simple and serve it with some marinated roasted peppers.” — says Community Manager, Agatha Podgorski
- 1 1/2 cups Pristine Gourmet Cold Pressed Sunflower Oil
- 2 pounds large Ontario Yukon Gold potatoes
- 1 large Ontario Spanish Onion
- 2 1/2 teaspoons kosher salt
- 8 large Ontario eggs
- Peel potatoes and slice 1/4 inch thick on your mandoline. Be careful with those fingers! Store in cold, clean water to prevent browning. Slice onion in half at root, then pass through mandoline as well.
- Heat oil in a large ovenproof skillet over medium heat. Add potatoes, onion, and salt. Use a heatproof spatula to coat potatoes with oil. When oil begins to bubble, reduce heat to medium-low and cook, turning frequently, until potatoes are tender but not browned, 20–25 minutes.
- Using a slotted spoon, transfer potatoes and onion to a large heatproof bowl. Add eggs and stir gently to combine; do not break up potatoes. Strain oil into a glass measuring cup; wipe out skillet.
- Heat 3 Tbsp. reserved oil from measuring cup in skillet over medium-high heat. Add egg-potato mixture and cook, stirring constantly but gently to keep potatoes intact, until eggs begin to set (eggs will look scrambled), about 2 minutes. Spread mixture in an even layer; reduce heat to medium-low. Preheat broiler to high.
- Cook tortilla, shaking pan occasionally to prevent it from sticking, until eggs are nearly cooked through, about 12 minutes. Transfer skillet to oven and broil until top of tortilla is just cooked, about 2 minutes.
- Remove from oven. Invert a large plate over skillet. Using oven mitts (skillet and potatoes will be very hot; use caution), hold plate firmly over skillet and flip, releasing tortilla onto plate. Let sit at room temperature for at least 20 minutes and up to 2 hours before serving.