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Tortilla Española

  • 8 Eggs
  • 1 t Medium-Grain Salt
  • 475 g Extra-Virgin Olive Oil
  • 700 g Yukon Gold Potatoes, peeled, halved, thinly sliced
  • 350 g Yellow Onion, thinly sliced
  • Aioli, for serving

Yields 6 servings

  1. Beat eggs with salt until frothy. Set aside.
  2. Cook potato and onion. Heat oil in a cast iron pan over medium-high until shimmering. Add potatoes and onions. Adjust heat to maintain a gentle bubble. Cook, stirring occasionally, until meltingly tender, about 25 minutes. Drain through a fine-mesh strainer. Reserve oil.
  3. Combine. Season potato and onion with salt. Beat eggs again until frothy. Fold in potato and onion. Rest 5 minutes.
  4. Set the tortilla. Wipe out skillet. Heat 3 T reserved oil over medium-high until shimmering. Scrape in egg mixture. Cook, swirling pan, until edges begin to set, about 3 minutes. Press edges into a puck shape. Cook until edges are set, about 3 minutes longer.
  5. Flip. Invert tortilla onto a large plate. Add 1 T reserved oil to skillet. Slide tortilla back in. Press edges into a puck shape. Cook until second side is lightly browned but center is still tender, about 4 minutes. Flip 2-3 more times if desired.
  6. Rest and serve. Slide onto a plate. Rest 5 minutes. Serve warm or at room temperature with aioli.

The oil is not wasted -- it picks up great flavor from the potato and onion and can be reused in other dishes.

  1. "Tortilla Española (Spanish Potato Omelette) Recipe." Serious Eats. 5 July 2016. ↩