Spanish Potato Tortilla (Tortilla Española) | Oregonian Recipes

Spanish Potato Tortilla (Tortilla Española) | Oregonian Recipes

recipes.oregonlive.com

If you have a mandoline, this would be a good time to use it.

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Ingredients

  • 1 3/4 cups olive or vegetable oil for frying
  • 1 3/4 pounds (about 5 medium) Yukon Gold potatoes, peeled
  • 2 1/4 teaspoons coarse salt (divided)
  • 2 large onions, diced
  • 5 medium cloves garlic, very coarsely chopped (optional)
  • 6 eggs
  • 1/8 teaspoon freshly ground black pepper (optional)

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