Spanish Tortilla
A Spanish tortilla is built on the slow confit of potatoes in olive oil, bound by eggs, and cooked in a skillet until just set. The goal is a creamy, custarb-like interior contrasted by a golden, firm exterior skin. You need patience for the potatoes and a confident hand for the flip.
Patience is your primary ingredient.
If you rush the potatoes, they will turn into mashed potatoes instead of tender, oil-poached slices. Use a heavy-bottomed pan to ensure even heat.
- 8-inch non-stick skillet
- Large mixing bowl
- Flat dinner plate larger than the skillet
- Slotted spoon
What goes in.
- 1 lbYukon Gold potatoes, peeled and sliced 1/8-inch thick
- 1 cupextra virgin olive oil
- 1 mediumyellow onion, halved and thinly sliced
- 6large eggs
- 1 tspkosher salt
Poaching, Not Frying
Keep the oil temperature low enough that the potatoes gently bubble rather than crisp. They are ready when a knife passes through a slice with zero resistance.
The method.
Poach the vegetables
Heat the olive oil in the skillet over medium heat. Add potatoes and onions. The oil should almost cover them. Cook for 20-25 minutes, stirring occasionally, until the potatoes are tender 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 2 tablespoons of oil.
Temper the eggs
Beat eggs and salt in a separate bowl. Pour the hot potato mixture into the eggs. Let this rest for 10 minutes; the residual heat from the potatoes will slightly thicken the eggs.
Cook the base
Heat the reserved 2 tablespoons of oil in the skillet over medium-high. Pour in the egg and potato mixture. Shake the pan to distribute.
The Flip
When the edges set and the bottom is golden, place a large flat plate over the skillet. In one quick, decisive motion, invert the pan onto the plate. Slide the tortilla back into the skillet to cook the other side for 2-3 minutes.
When it doesn't go to plan.
Let the tortilla rest for at least 15 minutes before slicing; this allows the center to set fully.
Do not discard the remaining olive oil; it is now infused with potato and onion and is excellent for cooking vegetables or toast.
If you feel the eggs are setting too quickly on the bottom, turn the heat down to low.
The ones that keep coming up.
How do I know if the center is cooked?
The center should be slightly soft to the touch, not liquid, but not rubbery. It will firm up significantly as it cools.
Can I use a different potato?
Yukon Golds are standard because they hold their shape. Starchy potatoes like Russets will disintegrate during the poaching process.
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