Tortilla Española

Name: Tortilla Española
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1.5 lbs Yukon Gold potatoes, peeled, thinly sliced; 1 medium yellow onion, thinly sliced; 1/2 cup olive oil; 6 large eggs, beaten; 1 tsp kosher salt; 1/2 tsp black pepper, freshly ground

50 minMediumServes 4330 cal/serving

SpanishBreakfastStovetopVegetarianLow CarbHalal-friendlyGluten-FreeDairy-FreeNut-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

1.5 lbs Yukon Gold potatoes, peeled, thinly sliced
1 medium yellow onion, thinly sliced
1/2 cup olive oil
6 large eggs, beaten
1 tsp kosher salt
1/2 tsp black pepper, freshly ground

Instructions

1

Heat 1/2 cup olive oil in a 9- to 10-inch nonstick or well-seasoned cast iron skillet over medium-low heat. Add 1.5 lbs peeled, thinly sliced Yukon Gold potatoes and 1 medium thinly sliced yellow onion, season with half the 1 tsp kosher salt, and cook slowly, turning occasionally, for 20 minutes until the potatoes are tender but not browned.
2

Use a slotted spoon to transfer the Yukon Gold potatoes and yellow onion to a large bowl, reserving the oil in the pan.
3

Season 6 beaten large eggs with remaining kosher salt and 1/2 tsp freshly ground black pepper. Pour the eggs over the warm potato mixture and gently fold together. Let rest for 5 minutes.
4

Pour off all but a thin coating of oil from the skillet and return it to medium heat. Add the egg-potato mixture and spread it evenly. Cook undisturbed for 4 to 5 minutes until the edges are set and the bottom is lightly golden.
5

Place a large plate over the skillet and in one confident motion flip the tortilla onto the plate. Slide it back into the skillet uncooked-side down. Cook for another 3 to 4 minutes until just set in the center but still slightly custardy.
6

Slide onto a serving plate and let rest for 5 minutes before cutting into wedges. Serve warm or at room temperature.

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Questions

What is Tortilla Española?

Spain's iconic potato-and-egg omelette, slow-cooked in olive oil until silky and custardy inside and golden on both sides. Serve warm or at room temperature for a satisfying breakfast or tapas spread. This reference files it under Spanish breakfast: made on the stovetop, rated medium and about 50 minutes start to finish.

What should Tortilla Española look like when it is ready?

Go by the cues in the method rather than the clock. Step 4: cook until the edges are set and the bottom is lightly golden. Step 5: cook until just set in the center but still slightly custardy.

Why fold instead of stir in Tortilla Española?

Step 3 reads: "Pour the eggs over the warm potato mixture and gently fold together." Folding keeps the air you just beat in. Stirring at step 3 would knock it out and the result would come out dense.

Does Tortilla Española contain eggs?

Yes: 6 large eggs, beaten. The full allergen list for this entry is eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I make Tortilla Española ahead?

Yes, it takes well to being made ahead. Refrigerate what is left of Tortilla Española within two hours and eat it within three days. Reheat gently on the stovetop. Potatoes turn grainy in the freezer, so keep this one in the refrigerator.

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