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Spanish Egg and Potato Tortilla

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“America's Test Kitchen”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Adjust oven rack to the middle position; preheat oven to 450°.
  2. Heat oil in a 10-inch ovenproof nonstick skillet over med-high heat until shimmering.
  3. Add in potatoes, onion, and 1/2 teaspoon salt.
  4. cover and cook, stirring occasionally, until potatoes and onion are soft, 8-10 minutes.
  5. In a bowl, whisk eggs, 1/4 teaspoon salt, and 1/4 teaspoon pepper together.
  6. Add eggs to the skillet and cook, using rubber spatula to stir gently in circular motion, until mixture is slightly thickened, about 1 minute.
  7. Bake in oven until top is puffed and edges have pulled away slightly from sides of pan, 3-5 minutes.
  8. Use rubber spatula to loosen tortilla from skillet, then slide onto cutting board, slice into wedges and serve.

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