Spanish Tortilla

Ingredients · for 6 (scales to your household)

• 450 g potato $2.33
• 1 whole yellow onion $0.60
• 1 cup olive oil $3.08
• 6 whole eggs $2.42
• 1 tsp smoked paprika $0.11
• 1 tsp salt $0.05

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Slice the potatoes about an eighth of an inch thick and slice the onion into thin half-moons.
2. Heat the olive oil in an 8 to 9 inch nonstick skillet over medium-high until shimmering, add the potatoes and onion, reduce to low and cook about 20 minutes, stirring occasionally, until tender.
3. Drain the potatoes and onion with a slotted spoon, reserving the oil, and let them cool slightly.
4. Whisk the eggs with the paprika and salt, then gently fold in the cooked potatoes and onion.
5. Heat 2 tablespoons of the reserved oil over medium heat, add the egg mixture and cook 3 to 4 minutes until the bottom begins to set, swirling occasionally.
6. Place a plate over the pan and flip the tortilla onto it, add another tablespoon of oil, then slide it back in uncooked side down.
7. Cook another 3 to 4 minutes until just set, then turn out onto a plate and serve warm or at room temperature.

Per serving