Spanish Tortilla
Spanish Tortilla is a classic Spanish dish made with eggs, potatoes, and onions, cooked slowly to create a thick and fluffy omelette perfect for any meal.
Servings: 4 servings
Ingredients
- 5 medium-sized potatoes peeled and thinly sliced (Yukon Gold or Russet)
- 1 large onion thinly sliced
- 6 large eggs
- 1 cup extra virgin olive oil for frying
- salt to taste
- freshly ground black pepper to taste
Instructions
- Start by peeling and thinly slicing your potatoes. Aim for slices about 1/8 inch thick so they cook evenly and become tender without falling apart. Thinly slice your onion as well.
- In a large skillet, heat the olive oil over medium heat. Once hot, add the sliced potatoes and onions. Make sure the potatoes are submerged in oil to cook gently rather than fry. Stir occasionally to prevent sticking and burning. Cook for about 20-25 minutes, or until the potatoes are tender but still hold their shape.
- Using a slotted spoon, carefully transfer the potatoes and onions from the oil to a colander or plate lined with paper towels to drain excess oil. Sprinkle lightly with salt and pepper while still warm. Reserve some of the olive oil for cooking the tortilla later.
- In a large mixing bowl, crack the eggs and beat them lightly with a pinch of salt and pepper until just combined.
- Add the drained potatoes and onions to the beaten eggs. Gently mix to combine, being careful not to break the potatoes too much. Let the mixture rest for about 5 minutes so the flavors meld.
- Heat a smaller non-stick skillet (about 8-10 inches) over medium heat and add 1-2 tablespoons of the reserved olive oil. Pour the egg, potato, and onion mixture into the pan, spreading it evenly. Cook gently over medium-low heat for about 6-8 minutes. The edges should start to set while the center remains slightly runny.
- Place a large plate over the skillet and carefully invert the pan to transfer the tortilla onto the plate. Then slide the tortilla back into the pan, uncooked side down. Cook for an additional 5 minutes, or until fully set and golden on both sides.
- Remove the tortilla from the pan and let it cool slightly before slicing into wedges. Serve warm or at room temperature, perfect on its own or with a simple salad or crusty bread.
Equipment
- Large Skillet
- Slotted Spoon
- Colander
- Large Mixing Bowl
- Smaller Non-Stick Skillet
- Plate
Notes
Use a non-stick pan to make flipping the tortilla easier and prevent sticking. Cook the potatoes slowly in olive oil to soften them without browning. Don’t rush the cooking process—low and slow is key. Use a plate slightly larger than your skillet to flip the tortilla without breaking it. Allow the tortilla to rest after cooking; it will continue to set and become easier to slice. You can prepare the potato and onion mixture ahead of time and refrigerate it to speed up the final cooking step. Variations include adding cheese like Manchego, vegetables such as bell peppers or spinach, herbs like parsley, spices such as smoked paprika, or meats like chorizo.