Spanish Tortilla with Potato and Onion
Spanish Tortilla
A thick Spanish egg omelet layered with tender potatoes and sweet onion, cooked slowly in olive oil and finished until just set.
Spanish tortilla is built from a short list of ingredients, but the texture depends on patient cooking. Thin slices of potato and onion soften in olive oil until tender, then settle into beaten eggs so the finished tortilla cuts into clean wedges with a creamy center.
This version includes onion for sweetness and balance. The onion cooks with the potatoes rather than browning hard, which keeps the flavor mellow and lets the eggs bind everything into a thick omelet instead of a crisp potato cake.
The flip is the only slightly tricky part. Use a nonstick skillet, keep the heat moderate, and invert the tortilla onto a flat plate before sliding it back into the pan. Served warm or at room temperature, it works as a tapa, brunch centerpiece, or simple dinner with a green salad.
Nutrition (per serving)
Directions
-
1
Place the sliced potatoes and onion in a bowl, season with 1 teaspoon of the salt, and toss gently to separate the slices.
-
2
Warm the olive oil in a 10-inch nonstick skillet over medium-low heat until shimmering but not smoking.
-
3
Add the potatoes and onion, reduce the heat to low, and cook for 18 to 22 minutes, turning occasionally, until the potatoes are tender but not browned.
-
4
Use a slotted spoon to transfer the potatoes and onion to a colander set over a bowl; let them drain for 5 minutes and reserve 2 tablespoons of the cooking oil.
-
5
Beat the eggs with the remaining salt and the black pepper in a large bowl, then fold in the warm potatoes and onion and let the mixture stand for 5 minutes.
-
6
Wipe out the skillet, add the reserved oil, and warm it over medium-low heat. Pour in the egg mixture and spread the potatoes evenly.
-
7
Cook for 8 to 10 minutes, loosening the edges with a spatula, until the sides are set and the center is still slightly loose.
-
8
Set a flat plate over the skillet, carefully invert the tortilla onto the plate, then slide it back into the skillet uncooked side down.
-
9
Cook for 3 to 5 minutes more, until just set in the center. Rest for 10 minutes before slicing into wedges.
Ingredients
- Yukon Gold potatoes, peeled and thinly sliced:1 1/2 lb
- Yellow onion, thinly sliced:1 large
- Large eggs:8
- Extra-virgin olive oil:3/4 cup
- Kosher salt:1 1/2 tsp
- Black pepper:1/4 tsp
Tips & Notes
- Keep the heat low while cooking the potatoes so they soften without taking on much color.
- For a softer center, remove the tortilla from the pan when the middle still has a slight wobble.
- The tortilla slices cleanly after a short rest and can be served warm or at room temperature.
