Basque Potato Tortilla

Total Time: 1 hr 3 mins Preparation Time: 30 mins Cook Time: 33 mins

Ingredients

• Servings: 4
• 3 1/2 tablespoons extra-virgin olive oil
• 1 lb starchy potato, peeled and cut into 1/2 to 1-inch cubes (idaho russet or yukon gold)
• 1 medium onion, coarsely chopped
• 2 garlic cloves, crushed but not peeled (optional)
• 1 sprig rosemary (optional)
• salt
• fresh ground pepper
• 9 large eggs, at room temperature
• cayenne, a pinch (or piment d'espelette)

Recipe

• 1 you will need a heavy skillet with a diameter or 9 to 10 inches (dorie uses a cast-iron skillet; smaller is better than larger).
• 2 choose a skillet with a handle that can go under the broiler (if you are not sure, wrap the handle in foil).
• 3 pour about 2 tablespoons oil into the skillet and warm it over medium heat.
• 4 add the potatoes and onion, garlic and rosemary if using; turn the ingredients around until they glisten with oil.
• 5 season with salt and pepper; decrease the heat and cook slowly until the potatoes are golden and cooked through, about 20 minutes; you should be able to pierce the potatoes easily with the tip of a knife.
• 6 discard the garlic and rosemary and transfer the potatoes and onion to a bowl.
• 7 carefully wipe the skillet with a paper towel (if anything has stuck to the bottom of the pan, you should wash it--you need a clean surface so the tortilla will unmold easily).
• 8 position broiler rack so that when you slide the skillet onto it, the pan will be about 6 inches from the heat source; preheat broiler.
• 9 in a big bowl, beat the eggs with salt and pepper to taste and the cayenne, then stir in the potatoes and onion.
• 10 put the skillet over med-high heat and pour in about 1 1/2 tablespoons oil.
• 11 when the oil is hot, add the eggs and potatoes to the pan.
• 12 immediately lower the heat, and let the eggs cook, undisturbed, for about 2 minutes.
• 13 run a silicone spatula or a table knife around the edges of the pan to release the tortilla, then cover the pan and cook slowly for another 8-10 minutes, or until the top is almost set--there will be a circle of liquid or jiggly egg at the center.
• 14 every couple of minutes, run your spatula around the sides of the pan and just under the tortilla to keep it from sticking.
• 15 slide the pan under the broiler and cook until the top of the tortilla is set; check it after 1 minute, and then keep checking--it can go fast.
• 16 transfer the tortilla to a serving platter and allow it to cool to room temperature before cutting and serving it.