A traditional Spanish Tortilla Española made with large eggs, Yukon Gold potatoes, and onions, seasoned with kosher salt and smoked paprika. This dish is beautifully cooked and served with aioli.
1: Whisk the eggs: Crack the eggs into a large bowl, add a pinch of salt and smoked paprika, and whisk until frothy. Set aside.
2: Cook the potatoes and onions: In a 10-inch non-stick skillet, heat the oil over medium heat. Add the potatoes and onions, and cook gently, stirring occasionally, until soft and tender, about 25 minutes. Drain the mixture, saving the oil for later.
3: Mix everything together: Add the drained potatoes and onions to the whisked eggs. Stir to combine and let it sit for a few minutes.
4: Cook the tortilla: In the same skillet, heat 3 tablespoons of the reserved oil over medium heat. Pour in the egg mixture and cook until the edges set, about 3 minutes. Shape the edges with a spatula.
5: Flip the tortilla: Use a plate to flip the tortilla, then slide it back into the pan to cook the other side for another 2 minutes.
6: Serve: Let the tortilla rest for 5 minutes, then slice and serve with aioli.
