Spanish Tortilla
A silky Spanish potato and onion omelette, crisp outside and tender within.
The tortilla española is proof that three ingredients, treated with patience, can turn into something remarkable. Slow-cooked potatoes and onions get folded into eggs and set into a golden round you can slice for breakfast, lunch or a tapas board.
Ingredients
- 1 lb (450 g) waxy potatoes, peeled and thinly sliced
- 1 medium yellow onion, thinly sliced
- 1 cup (240 ml) olive oil, for cooking
- 6 large eggs
- 1 tsp fine sea salt, plus more to taste
- Freshly ground black pepper
Method
- 1
Warm the olive oil in a 9-inch non-stick skillet over medium-low heat. Add the potatoes and onion with a pinch of salt.
- 2
Cook gently, stirring occasionally, for 20 minutes until the potatoes are tender but not browned. Drain in a sieve, reserving 2 tbsp of the oil.
- 3
Beat the eggs in a large bowl with 1 tsp salt and a few grinds of pepper. Fold the warm potato mixture into the eggs and let sit 5 minutes.
- 4
Return the reserved oil to the skillet over medium heat. Pour in the egg mixture and cook for 4 minutes, running a spatula around the edge.
- 5
Cover with a large plate, invert the tortilla onto it, then slide it back into the pan uncooked-side down. Cook another 3 minutes until just set in the middle.
- 6
Slide onto a serving plate, rest 5 minutes and slice into wedges.
Chef's tips
- The center should still feel slightly soft when you turn off the heat — it will finish setting as it rests.
- Save the flavored oil; it is wonderful for roasting vegetables the next day.