Tortilla Española with Hot Honey-Lime Crema

Ingredients

Tortilla Espanola

Crema

Pintxos

Directions

Rolls

1. CUT the potatoes and onions into 1/8-inch thick slices (use a mandolin to make this easier), then PAT dry.

2. HEAT the oil in a 10-inch nonstick skillet over medium heat until shimmering. REDUCE heat to medium-low and ADD the potatoes and onions. COOK, using tongs to STIR and TURN often, until the onions are just turning translucent and potatoes are fork-tender, about 10 to 12 minutes. USE tongs or a slotted spoon to REMOVE the potatoes and onions to a paper-towel-lined plate, then DRAIN all but 2 tablespoons of the oil. LET the potatoes and onions cool slightly, about 5 minutes, then SPRINKLE with 1/2 teaspoon kosher salt.

3. WHISK the eggs and SEASON with ¼ teaspoon salt and ⅛ teaspoon pepper. ADD the potatoes and onions to the egg mixture and gently MIX to combine. SET the skillet over medium heat, then POUR in the eggs and potatoes. COOK, shaking the pan gently, until eggs just start to set around the edges, about 2 minutes. RUN a rubber spatula around the edges of the pan (to prevent it from sticking), PRESSING the top occasionally until the eggs are set on the sides and bottom, about 3 to 4 minutes.

4. PLACE a large plate on top of the skillet, then very carefully and quickly FLIP the tortilla onto the plate (note that some uncooked egg might spill out, and that’s okay). ADD another tablespoon of reserved oil to the skillet, then gently SLIDE the tortilla back in with the cooked-side facing up and CONTINUE to cook until the top is set, about 5 minutes.

5. TRANSFER tortilla to a wire rack and LET SIT until cool enough to handle, about 20 minutes.

Crema

1. In a small bowl, COMBINE the sour cream, hot honey, lime zest, and lime juice.

Pintxos