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TORTILLA ESPANOLA (SPANISH TORTILLA)

Not at all like the Mexican tortillas we know so well, a Spanish tortilla is often compared to a frittata or omelet. But, as the directions reveal, it's different. 

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 2 servings

Ingredients

  • 1 cup thinly sliced (1/8 inch) Yukon Gold or other boiling potato firmly packed *
  • 1 cup thinly sliced (1/8 inch) onion firmly packed *
  • 1 heaping teaspoon sea salt or kosher salt or to taste
  • cups extra virgin olive oil plus more as needed
  • 3 large eggs beaten

Instructions

  1. Spread a layer of potato slices in a medium saucepan or skillet, followed by a layer of onions. Sprinkle with a little salt. Continue layers until potato and onion are used. Pour olive oil over vegetables, pressing gently to make sure vegetables are submerged.

  2. Bring mixture to a gentle simmer. Cook until potato and onion are fork tender, about 25 minutes. Cool mixture until warm. Strain oil through a strainer into a bowl. Turn vegetables into a second bowl and gently mix with beaten eggs. Push vegetables down into egg mixture with a spatula and let stand for 15 minutes.
  3. Pour 1 tablespoon of reserved olive oil into a cast-iron skillet 6 inches in diameter.** Heat over medium heat. Spoon half of egg mixture (about 1 cup) into skillet. Cook for 6 to 8 minutes, pressing down with a spatula to help mixture brown and running a fork around tortilla edges to prevent sticking and form a nice edge.
  4. Lift tortilla gently to check bottom. Once browned and the top is mostly set, run a fork around entire outer edge and gently shake skillet to loosen tortilla. Cover skillet with a plate and invert tortilla onto plate. Slide tortilla back into pan to brown on other side. Using a fork, tuck in tortilla edges to make a smooth edge. Remove from heat. Invert or slide onto a plate and let cool for about 10 minutes.
  5. Clean pan. Using remaining potato-onion mixture, cook a second tortilla the same way.***

  6. Cut tortillas in wedges to serve.

Recipe Notes

* Use a mandoline, the planer on a box grater or the slicer attachment on your food processor, or a cook’s knife.

** Alternatively, use an 8-inch skillet to cook the entire mixture.

***Refrigerate the remaining oil in a jar to use for seasoning potatoes and other vegetables.