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Spanish Tortilla

extra virgin olive oil + 2 to 3 tbsp.

(to 10) new potatoes

yellow onion

small to medium eggplant

large eggs

Salt

Ground black pepper

Heat a large non-stick skillet over medium to medium-high heat. Add 1/4 cup olive oil to skillet and heat. Once oil is shimmering, add potatoes, onions, and eggplant to skillet and sauté, stirring until potatoes are soft and eggplant is cooked through, about 25 minutes. Remove skillet from heat.

Season eggs with salt and pepper to taste. Gently stir potato, onion, and eggplant mixture into bowl with eggs and let rest for 10 minutes.

While mixture rests, use a wooden spatula to scrape any ingredients stuck to the skillet. Once remnants have been scraped away and discarded, heat skillet over medium-high heat and add 2 to 3 tbsp. of olive oil. Heat olive oil until it is warmed and shimmering but not smoking.

Add egg mixture to skillet and use spatula to spread evenly throughout pan. As egg begins to cook, loosen edges with spatula. Shake skillet and rotate occasionally to allow mixture to settle. After egg mixture has cooked for about 5 minutes, place a large plate on top and flip mixture over onto plate (do this over a sink and use an oven mitt, as hot oil may fall out of skillet). Add more olive oil to skillet, if needed, and swirl to coat.

Slide tortilla, uncooked side down, back into skillet and continue cooking over medium-high heat. Loosen edges again with spatula and shake and rotate skillet to allow mixture to settle.