Spanish Tortilla
A Spanish tortilla is a dense, layered cake of thinly sliced potatoes and onions confited in olive oil, then bound together by eggs and set in a skillet until the center is just barely cooked through.
Commitment to the oil is everything.
The potatoes should be swimming, not sautéing; you are poaching them in fat to reach the right level of tenderness before the egg hits the pan.
- 9-inch non-stick skillet
- mandoline or sharp chef's knife
- slotted spoon
- large dinner plate
What goes in.
- 1.5 lbYukon Gold potatoes, peeled and sliced 1/8 inch thick
- 1large yellow onion, thinly sliced
- 1.5 cupsextra virgin olive oil
- 6large eggs, room temperature
- 1 tspsea salt
Mastering the inversion
Place a large plate over the skillet, hold it firmly, and confidently invert the pan in one fluid motion before sliding the tortilla back in to finish the second side.
The method.
Poach the vegetables
Heat the olive oil in the skillet over medium-high. Add potatoes and onions. The oil should cover them. Lower the heat to medium and cook for 15-20 minutes, stirring occasionally, until the potatoes are tender enough to break with a wooden spoon but not falling apart.
Drain and combine
Use a slotted spoon to transfer the potatoes and onions into a large bowl, leaving the oil in the pan. Reserve a few tablespoons of oil. Let the vegetables cool slightly for 5 minutes.
Mix the egg base
Whisk the eggs and salt in a separate bowl. Fold the warm potatoes and onions into the eggs. Let the mixture sit for 10 minutes so the potatoes soak up some of the liquid.
Set the base
Add 2 tablespoons of reserved oil to the skillet over medium-high. Pour the mixture in. Use a spatula to press the edges in, creating a rounded shape. Cook for 3-4 minutes until the sides begin to set.
Flip and finish
Perform the flip. Cook the second side for another 2-3 minutes. The center should still have a slight jiggle, which ensures the inside stays creamy rather than dry.
Other turns to take.
Chorizo version
Add 1/2 cup of finely diced cured chorizo to the potatoes while they are poaching.
Herb-heavy
Fold in a handful of chopped flat-leaf parsley or chives into the egg mixture before cooking.
When it doesn't go to plan.
Use a dedicated non-stick pan; the tortilla will adhere to stainless steel or cast iron unless seasoned perfectly.
Let the tortilla rest for at least 15 minutes before slicing so the structure firms up.
Serve at room temperature rather than piping hot to appreciate the texture of the potatoes.
The ones that keep coming up.
Can I use less olive oil?
You can, but it changes the texture. The potatoes need to be submerged to soften correctly; otherwise, you end up with fried potato chips instead of the characteristic creamy interior.
How do I know if the center is cooked enough?
Press the top center with your finger. It should feel like a firm sponge with a slight spring, not like liquid.
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