Whole30 Spanish Tortilla with Prosciutto & Avocado
Recipe Adapted From NY Times
4 Medium Yellow Potatoes
2 Small Yellow Onions
1 Cup + 2 Tbsp Extra Virgin Olive Oil, divided
Salt & Pepper
9 Large Eggs
3oz. Package Prosciutto di Parma
1-2 Avocados, sliced
1/4 Cups Italian Parsley, chopped
Flakey Sea Salt & Fresh Cracked Pepper
Wash your yellow potatoes, dry them and set them aside. Peel your onions and set them aside. With your mandolin, slice your potatoes and onions in thin, even slices. Heat 1 cup olive oil in a 10" non-stick skillet over medium heat. Meanwhile, toss your potato and onion slices with 1 tbsp olive oil, salt, pepper, and a sprinkle of smoked paprika. When oil is hot enough that bubbles form around a potato, add your potatoes and onions and gently maneuver mixture with a wooden spoon until they are tender.
While your potatoes are cooking, beat eggs and season with salt and pepper. Once your potatoes are tender, drain your potatoes and onions in a colander and reserve the oil. Wipe out your skillet, and heat over a medium flame for a minute. Add 2 tablespoons of your reserved oil back to your pan and mix warm potatoes and onions with eggs in your skillet. As soon as your edges firm up, reduce heat to medium-low.
Insert a rubber spatula all around edges of tortilla to make sure it will slide from pan. The top will of the eggs still be runny. Find a plate larger than your pan! Place the plate on top of your pan and carefully flip the pan so that the tortilla slides on the plate. Add another tablespoon oil to skillet, and use the spatula to slide the tortilla from the plate back into the pan. Cook for another 5ish minutes and then slide from skillet onto a clean plate. Serve with sliced prosciutto, avocado slices, chopped parsley, flakey sea salt, and fresh cracked pepper.