Spanish Tortilla

In a large bowl, beat the eggs with 1 teaspoon salt, pepper, and paprika (if using). Set aside to let the salt dissolve while preparing vegetables.

Peel potatoes and slice them ⅛-inch thick using a sharp knife or mandoline. Pat slices dry with paper towels and sprinkle with remaining salt.

Slice the onion thinly from root to tip for best texture and even cooking.

In a large, deep skillet or saucepan, heat 1½ cups olive oil over medium heat until shimmering but not smoking (about 300°F).

Add potato slices and onions to the oil - they should be completely submerged. Cook at a gentle simmer for 20-25 minutes, stirring occasionally, until potatoes are very tender but not falling apart.

Using a slotted spoon or spider, carefully remove potatoes and onions from oil and drain in a colander for 5 minutes. Reserve the flavored oil for future use.

While still warm, gently fold the drained potatoes and onions into the beaten eggs. Let mixture rest for 10 minutes to allow flavors to meld.

Heat 2 tablespoons of the reserved oil in a 10-inch non-stick skillet over medium heat.

Pour the egg-potato mixture into the skillet, spreading evenly. Cook for 4-5 minutes until the bottom begins to set and turn golden.

To flip: Place a large flat plate over the skillet. In one quick motion, invert the skillet so the tortilla falls onto the plate.

Add a little more oil to the pan if needed. Slide the tortilla back into the skillet, uncooked side down.

Cook for another 3-4 minutes for a slightly runny center, or 5-6 minutes for fully set. The center should have a slight jiggle when done.

Slide tortilla onto a serving plate and let rest for 10 minutes before cutting. The tortilla will continue to set as it cools.

Cut into wedges and serve warm, at room temperature, or cold. Traditionally served with crusty bread and alioli.