Taco & Fajita Night Collection

INGREDIENTS:

2 cups extra-virgin olive oil
1 to 1/2 lbs. Russet potatoes, peeled and sliced into thin half-circles (about 3 medium potatoes)
1 large yellow onion, thinly sliced
2 Tbsp. Siesta Key Spanish Sazon, divided
8 eggs beaten

DIRECTIONS:

Cook vegetables: In a large cast iron skillet over medium heat, heat oil until shimmering. Add potatoes and onion and spread into an even layer, adjusting heat so that oil is gently bubbling around vegetables but not deep frying. Cook for 30 to 35 min. until vegetables are very tender, stirring occasionally to ensure all pieces are submerged in oil. Carefully strain vegetables out of oil and add to a large bowl, reserving oil. Season with 1 Tbsp. Siesta Key Spanish Sazon and set aside.

Cook tortilla: Return pan to medium-low heat with enough reserved oil to coat the bottom of the pan. In a large bowl, combine eggs, remaining Siesta Key Spanish Sazon, and vegetables. Add to heated pan and swirl around so egg distributes evenly across pan. Cook until edges are fully set and middle is mostly set, about 5 min.

Flip tortilla and finish cooking: Remove pan from heat and cover with a large plate or upside down sheet tray. Quickly invert pan so that tortilla transfers to plate or sheet tray. Add a little more oil to pan back on the heat and gently slide tortilla back into pan so the uncooked side is now on the bottom. Continue cooking until bottom is golden brown and egg is set all the way through, about 3 min.