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.
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
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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.
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2
Use a slotted spoon to transfer the Yukon Gold potatoes and yellow onion to a large bowl, reserving the oil in the pan.
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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.
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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.
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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.
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6
Slide onto a serving plate and let rest for 5 minutes before cutting into wedges. Serve warm or at room temperature.