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INGREDIENTS
Serves 4- 2 cups plus 2 tablespoons Spanish extra-virgin olive oil
- 1 pound russet potatoes, peeled and cut into half-inch cubes
- 6 large eggs
- Sea salt to taste
- Heat 2 cups of the olive oil in a medium pot over medium-low heat until it reaches 250º F on a candy thermometer. Fry the potatoes in the oil until they're golden brown, about 20 minutes. With a slotted spoon, transfer the potatoes to paper towels to drain.
- Using an electric mixer, beat the eggs in a large bowl with 1 teaspoon of salt. You want to incorporate a lot of air so the eggs fluff up. Add the cooked potatoes to the beaten eggs and let the mixture sit for 1 minute.
- Heat the remaining 2 tablespoons of olive oil in a six-inch sauté pan over high heat. Once the oil begins to smoke slightly, remove the pan from the heat and pour in the egg-potato mixture. Return the sauté pan to the stove top and reduce the heat to low. The tortilla will puff up like a soufflé. Once it begins to set and the edges turn golden brown, flip the tortilla: Place a plate over the pan and invert the pan and plate together so the tortilla ends up on the plate, uncooked side down. Slide the tortilla back into the pan, uncooked side down.
- Make a small hole in the center of the tortilla to allow the egg in the center to cook. Once the tortilla sets, flip the tortilla back over and allow the center hole to close up. Transfer the tortilla to a platter, cut it into wedges, and serve.
