Tortilla Espanola

• 1 tablespoon olive oil, for onions
• ½ cup olive oil, for potatoes
• 1 ½ pounds gold or red potatoes, rinsed, peeled & thinly sliced
• 1 large red onion, peeled & thinly sliced
• 6 eggs
• ¼ teaspoon pimenton (Spanish smoked paprika)
• Kosher salt & freshly ground black pepper, to taste
• 4 thin slices Iberico or Serrano Spanish ham (optional)

Preheat a medium skillet over medium heat, add 1 tablespoon oil, and swirl to coat the bottom of the pan. Saute onions 10-12 minutes until they are softened and set them aside. Do not allow onions to brown.

Preheat a 12-inch nonstick skillet over medium heat, add the remaining oil, and heat the oil until a potato slice dipped in oil sizzles. Carefully add potatoes to the skillet and saute 20-25 minutes until they are knife tender, stirring occasionally. Season the potatoes with salt and pepper.

Line a large bowl with paper towels and using a spatula or slotted spoon, transfer the potatoes and onions to drain. Pour the remaining oil into a heat-proof container and reserve. Set the 12-inch skillet aside.

In a large bowl, whisk eggs and season with salt, pepper, and pimenton. Add the potatoes and onion to the eggs and stir gently to mix. Preheat the large skillet over medium heat, add 2 tablespoons of the reserved oil, swirl to coat the bottom, and gently transfer half of the egg and potato mixture into the skillet. Garnish with thinly sliced ham, if desired, then spoon the remaining egg and potato mixture on top. Reduce the heat to medium-low and cook until the egg has set, about 15 minutes. The center should jiggle when the skillet is shaken.

Cover the egg and potato tortilla with a large plate and carefully flip the skillet over so the cooked portion is now on top. Add 1 tablespoon of the reserved oil to the skillet, swirl to coat the bottom of the pan, and gently slide the tortilla into the skillet to finish cooking, about 5 minutes. Loosen the edges and bottom of the tortilla with a large rubber spatula and slide it onto a serving platter. Serve hot or at room temperature.

Yield: 8 main dish or 24 appetizer servings