Tortilla Espanola
A thick Spanish potato and egg omelet cooked slowly in olive oil until golden on the outside and silky-custardy within. Equally beloved served warm or at room temperature, sliced into wedges.
Ingredients
- 1.5 lbs Yukon Gold potatoes, peeled, thinly sliced
- 6 large eggs
- 1 medium yellow onion, thinly sliced
- 2/3 cup extra-virgin olive oil
- 1.5 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
Instructions
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1
Heat 2/3 cup extra-virgin olive oil in a 10-inch nonstick skillet over medium-low heat. Add 1.5 lbs peeled, thinly sliced Yukon Gold potatoes and 1 medium thinly sliced yellow onion in alternating layers, seasoning with half of the 1.5 tsp kosher salt and 1/2 tsp freshly ground black pepper.
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2
Cook, turning the potato mixture gently every few minutes with a spatula, until the potatoes are completely tender and beginning to turn translucent, about 20 to 22 minutes. They should be cooked through but not browned.
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3
Beat 6 large eggs in a large bowl with the remaining salt and pepper. Using a slotted spoon, transfer the potato and onion mixture into the egg bowl, letting excess oil drip back into the pan. Stir to combine and let sit for 5 minutes.
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4
Carefully pour off all but about 2 tablespoons of oil from the skillet. Return skillet to medium heat. Pour in the egg and potato mixture and spread evenly. Cook until the edges are set and the bottom is golden, about 5 to 6 minutes.
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5
Place a large flat plate or lid over the skillet. In one confident motion, flip the tortilla onto the plate, then slide it back into the pan uncooked-side down. Cook until the second side is golden and the center is just set but still slightly custardy, about 4 to 5 more minutes.
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6
Slide onto a serving plate. Let rest for at least 5 minutes before slicing into wedges. Serve warm or at room temperature.