Tortilla Espanola - gold potatoes

Method

• Preheat the oven to 400F.
• Peel and quarter the potatoes.
• Cut the quarters into slices 1/4 inch thick.
• Heat a large ovenproof saute pan over high heat and add 3 tablespoons of the olive oil.
• Add the potato slices and cook until lightly browned, about 5 minutes.
• Decrease the heat to medium and cook, stirring frequently, until a fork sinks into the potato slices easily.
• Remove the potato from the pan and set aside.
• Return the pan to medium heat and add the remaining 2 tablespoons olive oil.
• Add the scallions and saute until tender and lightly caramelized.
• Decrease the heat and add the potatoes.
• Season with salt.
• Spread all the vegetables evenly across the pan and pour the eggs over the vegetables.
• Sprinkle the cheese evenly over the eggs and bake for 15 minutes.
• The surface should be firm and springy.
• Loosen the edges from the pan with a knife and flip the tortilla onto a plate to serve, or flip it after it has cooled.
• The tortilla may be served hot or at room temperature.
• Slice into wedges and sprinkle with pepper before serving.