Description
Traditional Spanish Tortilla, also known as Tortilla Española, is a classic and satisfying Spanish dish made with tender potatoes, onions, and eggs, cooked slowly in olive oil to create a thick, flavorful omelette. This recipe yields a soft, slightly runny center or a fully set texture depending on your preference, perfect for any meal of the day.
Ingredients
Ingredients
- 2 cups extra virgin olive oil
- 2 pounds Yukon Gold potatoes (about 4–5 medium potatoes), peeled and cut into ¼ inch thin slices
- 1 medium yellow onion, thinly sliced
- 1 teaspoon salt, divided
- 6 medium eggs, beaten
Instructions
- Slice Potatoes: Use a sharp knife or mandoline slicer to cut the Yukon Gold potatoes into ¼ inch thick slices, ensuring even cooking throughout.
- Cook Potatoes and Onions: Heat 2 cups of extra virgin olive oil in a large 10-inch non-stick frying pan over medium-high heat for 1 minute. Add the sliced potatoes, thinly sliced onion, and ½ teaspoon of salt. Fry gently for 8-10 minutes, stirring occasionally, until the potatoes are fork tender.
- Drain the Oil: Remove the pan from heat. Place a large bowl under a colander, then transfer the potato and onion mixture into the colander to drain the excess oil into the bowl. Set the oil aside for later use.
- Mix with Eggs: Transfer the drained potato and onion mixture into a large mixing bowl. Add the beaten eggs and the remaining ½ teaspoon of salt. Mix thoroughly and let it rest for 5-10 minutes so the hot potatoes begin to set the eggs slightly.
- Heat Reserved Oil: In the same frying pan, add 2 tablespoons of the reserved olive oil and heat over medium-low heat for 1 minute in preparation for cooking the tortilla.
- Cook the Tortilla: Pour the potato-egg mixture evenly into the pan. Cook for 4-6 minutes over medium-low heat until the edges begin to firm up and the bottom is golden brown. For a runny center, aim for closer to 4 minutes; for a more fully set tortilla, cook closer to 6 minutes or longer, gently loosening edges with a spatula to prevent sticking.
Notes
- The thickness of the potato slices affects cooking time and texture; thinner slices cook faster and create a lighter tortilla.
- The extra virgin olive oil used to fry the potatoes should be flavorful but not overheated to avoid bitterness.
- Adjust cooking time based on how runny or firm you prefer your tortilla.
- To flip the tortilla for cooking the other side (optional), carefully slide it onto a plate, invert the pan over the plate, and flip, then slide it back into the pan to cook the other side briefly.
- Serve warm or at room temperature, often accompanied by crusty bread or a simple salad.
