6 whole large Yukon gold potatoes
2 tsp Kosher salt
1/2 cup pure olive oil
1 whole large yellow onion
8 whole eggs
beaten with 2 tsp of Kosher salt
1/4 cup crème fraiche
4 whole piquillo peppers
1 Tbsp chopped thyme
For the Tortilla Española
Cut the peeled potatoes in half then into 1/8 inch thick slices using a mandoline. Transfer to a bowl and toss with 2 tsp salt. Let sit for a few minutes.
Heat a 10” non-stick pan over medium-high heat and add the olive oil. Sauté the potatoes until half-cooked, about 5 minutes, then add the onions and continue cooking for 5-10 minutes, stirring gently, until mostly soft. Transfer with a slotted spoon to a paper towel-lined tray. In a mixing bowl, stir the cooked potato and onion with the beaten eggs.
Discard excess oil from the pan, leaving about 1 Tbsp. Add the potato and egg mixture back to the pan and stir a few times with a rubber spatula to evenly distribute. Turn the heat down to the lowest flame and cover. Let cook undisturbed for a few minutes until the bottom becomes deep golden brown and the eggs are only slightly undercooked in the middle. When you’re ready to flip, remove the lid and place a flat plate or platter over the top and steady it with your hand. Carefully invert the tortilla onto the plate and then slide back into the pan, now upside down. Continue cooking uncovered on the second side over low heat until just cooked through. Transfer to a cutting board and let cool slightly before slicing.
To Serve
Slice the tortilla into small squares. Garnish with a dollop of crème fraiche, a slice of piquillo pepper, and a pinch of chopped thyme. Serve hot or at room temperature