Tortilla Española

One of my favorite foods. I love potatoes. All you need is eggs, onions, oil and potatoes.

3⁄4 cup Spanish olive oil
6 medium russet potatoes, peeled, quartered, and thinly sliced
1 medium yellow onion, peeled, halved, and thinly sliced
6 eggs

Heat oil over medium-high heat in a 10″ saute pan. Add potatoes and onions and cook, lifting and turning, until potatoes are soft but not brown, about 20 minutes.

Beat eggs in a large bowl until pale yellow. Transfer sauteed potatoes and onions with a slotted spoon to beaten eggs. Reserve oil. Add the potato mixture while it’s hot enough to start cooking the eggs but not so hot as to souffle them.

Heat 1 tbsp. reserved oil in the same pan over medium heat. Add egg and potato mixture, spreading potatoes evenly in the pan. Cook uncovered until the bottom is lightly browned, about 3 minutes.

Gently shake pan so tortilla doesn’t stick, then slide a spatula along edges and underneath tortilla. Place a large plate over pan and quickly turn plate and pan over so tortilla falls onto plate. Add 1 tsp. reserved oil to pan, slide tortilla back in (uncooked side down), carefully tuck in sides with a fork, and continue cooking over medium heat until eggs are just set, about 3 minutes. Cut into wedges and serve at room temperature.

3 medium potatoes, peeled and diced (see notes)
4 tablespoons olive oil, divided
1/2 teaspoon paprika
Salt and freshly ground black pepper
1/4 cup onion, chopped
7 eggs
1/4 cup milk
Vegetable oil

Place the potatoes, 2 tablespoons of the olive oil and the paprika in a large bowl. Season with salt and pepper and toss to coat the potatoes evenly with the oil and seasonings.

Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the potatoes, cover and cook for about 5 minutes, stirring 3 or 4 times to ensure even cooking. Remove the cover and continue cooking, stirring frequently, until the potatoes begin to develop some golden color. Add the onion, adjust the seasoning to taste, and continue to cook until the potatoes are lightly browned and tender, 12 to 15 minutes total. Remove from the heat and allow to cool.

While the potatoes cool, whisk the eggs together with the milk until slightly frothy. Stir in the cooled potatoes and combine well.

Film the bottom of a large nonstick skillet with vegetable oil and heat over medium-high heat. Add the egg-potato mixture and cook for 2 minutes, then reduce the heat to medium and continue cooking until the top of the tortilla is set (just slightly wet). Be sure to shake the pan from time to time to keep the tortilla moving freely while it cooks.

Once the egg-potato mixture appears to be set on top, place a large, flat plate upside down on top of the pan, then flip the tortilla onto the plate. Gently slide it back into the pan to finish cooking on the second side ~ about 2 minutes should do it. Transfer to a plate and cut into wedges.

Recipe Notes:
You can use just about any potato for this dish, but Yukon Gold is our preferred variety. Dice them into small cubes, about 3/8-inch, or slice them into 1/8-inch slices and be sure to season them well during the browning process.


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