Tortilla Española
Ingredients
- 4 Tbs. (2 fl. oz./60 ml) olive oil
- 1 lb. (500 g) Yukon Gold potatoes, peeled and sliced 1/8 inch (3 mm) thick
- Kosher salt and freshly ground pepper
- 1 large yellow onion, finely diced
- 1 1/2 tsp. pimentón or smoked paprika, plus more for garnish
- 10 eggs
- 1 1/2 cups (12 oz./375 g) shredded dry jack or Manchego cheese
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