Spanish Tortilla
This is a dish of patience. You aren't looking for a quick sear, but a slow integration of starch and fat that creates a texture you cannot find in any other potato preparation.
Commit to the oil bath
The potatoes must be submerged in enough olive oil that they poach rather than brown. Using a non-stick pan is mandatory; anything else will tear the eggs during the flip.
- 10-inch non-stick skillet
- Large mixing bowl
- Slotted spoon
- Large flat plate for flipping
What goes in.
- 1.5 lbYukon Gold potatoes, peeled and cut into 1/8-inch slices
- 1large yellow onion, diced
- 6large eggs
- 1.5 cupsextra virgin olive oil
- 1 tspkosher salt
Let the mixture sit
Once the hot potatoes meet the beaten eggs, let the bowl rest for 10 minutes. This allows the potatoes to absorb the egg and the starches to release, ensuring a cohesive set.
The method.
Poach the potatoes
Heat the olive oil in the skillet over medium-high heat. Add the potatoes and onions. Reduce heat to medium and cook for 15-20 minutes until the potatoes are tender enough to break with a wooden spoon, but not falling apart.
Prepare the eggs
Beat the eggs and salt in a large bowl. Use a slotted spoon to transfer the potatoes and onions from the oil directly into the eggs, letting excess oil drip off.
Combine
Stir the potatoes into the eggs and let the mixture sit for 10 minutes.
Cook the base
Drain all but 1 tablespoon of oil from the skillet. Pour in the potato-egg mixture. Cook over medium-low heat for about 5 minutes, running a spatula around the edges to keep them rounded.
The Flip
When the edges are set but the center is still soft, place your large flat plate over the skillet. In one quick motion, invert the pan onto the plate. Slide the tortilla back into the pan to cook the second side for 3 minutes.
Other turns to take.
With Chorizo
Add 3 ounces of diced cured chorizo to the oil when you begin cooking the potatoes.
With Piquillo Peppers
Fold in a handful of jarred, sliced piquillo peppers to the potato-egg mixture before cooking.
When it doesn't go to plan.
Don't rush the poaching; if the oil is too hot, the potatoes will crisp. You want them soft and translucent.
Save the strained olive oil; it is now infused with potato and onion flavor and is excellent for roasting vegetables the next day.
The tortilla should be served at room temperature, not straight from the pan, to allow the texture to settle.
The ones that keep coming up.
How do I know if it's done in the middle?
Tilt the pan gently. If the top still jiggles like a set custard, it is ready. If it ripples like liquid, give it another minute.
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