Spanish-Inspired Potato and Onion Tortilla with Tomato Salad

Ingredients

• 600 g waxy potatoes (about 1 1/3 lb), peeled and sliced about 1/8 inch (3 mm) thick
• 1 medium yellow onion (150 g), thinly sliced
• 8 large eggs
• 4 tablespoons olive oil (60 ml), divided: 3 for the tortilla and 1 for the salad
• 1/4 cup water (60 ml), plus a little more only if the potato pan dries out
• 1/2 teaspoon fine salt, divided: 1/4 teaspoon for potatoes, 1/8 for eggs and 1/8 for salad
• 1/4 teaspoon ground black pepper, divided between tortilla and salad
• 100 g mixed salad leaves, washed and dried
• 250 g ripe tomatoes, cut into bite-size wedges
• 1 tablespoon sherry vinegar (15 ml)
• 2 tablespoons chopped fresh parsley (8 g)

Instructions

1. Heat the oven to 375 F (190 C). Choose a 10-inch (25 cm) oven-safe skillet whose handle and coating are rated for this temperature. Prepare the potatoes in even thin slices so they cook at a similar rate. Set aside a large heatproof mixing bowl.
2. Heat 2 tablespoons of the oil in the skillet over medium heat. Add the onion, potatoes and 1/4 teaspoon salt. Turn gently for 3 minutes to coat with oil, then add the 1/4 cup water. Cover and reduce the heat to medium-low.
3. Cook for about 15 to 20 minutes, lifting and turning the potatoes gently every few minutes, until the thickest slices are completely tender when pierced. Add a tablespoon of water if the pan dries before they soften. Remove the lid for the last minute if liquid remains; do not leave a puddle in the pan.
4. Transfer the potatoes and onions to the mixing bowl and let them stop steaming vigorously, about 3 minutes. In another bowl, beat the eggs with 1/8 teaspoon salt and half the pepper. Pour over the warm potatoes and fold gently to coat without breaking all the slices.
5. Wipe any stuck pieces from the skillet carefully, then add the remaining 1 tablespoon tortilla oil. Warm over medium-low heat and pour in the egg-potato mixture. Spread the potatoes evenly and cook undisturbed for about 3 minutes, until the outer edge begins to set.
6. Transfer the skillet to the oven using oven mitts. Bake for about 12 to 16 minutes, checking early, until the center is set and reaches 160 F (71 C) on a food thermometer. The exact time depends on the pan and thickness; extend the bake if needed rather than serving runny egg.
7. Place the hot skillet on a heatproof surface and leave the tortilla to rest for 5 minutes. Keep an oven mitt over the handle as a reminder that it remains hot. Loosen the edge with a silicone spatula; there is no need to flip the tortilla.
8. Whisk the salad oil, sherry vinegar, remaining 1/8 teaspoon salt and pepper in a serving bowl. Add the tomatoes, dry salad leaves and parsley immediately before serving and toss lightly so the leaves do not wilt.
9. Cut the tortilla into four equal wedges and lift out with a wide spatula. Serve each wedge with one-quarter of the salad. Cool leftovers in shallow containers and refrigerate promptly, keeping undressed salad separate if planning another meal.