📝 About This Recipe
This Tortilla Española is the crown jewel of Spanish tapas, reimagined with a foolproof oven-finish that ensures a perfectly set, custard-like center without the stress of the 'pan-flip.' Slices of tender Kennebec potatoes and sweet yellow onions are gently poached in extra virgin olive oil until buttery, then folded into farm-fresh eggs. It’s a humble yet luxurious dish that celebrates the harmony of simple, high-quality ingredients and Mediterranean technique.
🥗 Ingredients
The Foundation
- 1.5 pounds Kennebec or Yukon Gold Potatoes (peeled, halved lengthwise, and sliced into 1/8-inch thick semi-circles)
- 1 large Yellow Onion (thinly sliced into half-moons)
- 1.5 cups Extra Virgin Olive Oil (Spanish Picual or Arbequina recommended for authentic flavor)
- 1.5 teaspoons Kosher Salt (divided use)
The Custard
- 8 pieces Large Eggs (at room temperature)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Heavy Cream (optional, for extra silkiness)
For Garnish & Serving
- 1 tablespoon Fresh Flat-Leaf Parsley (finely chopped)
- 1 pinch Smoked Paprika (Pimentón de la Vera) (for a touch of color and smoke)
- 1/2 cup Garlic Aioli (for serving on the side)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and place a rack in the center position.
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2
In a large (10-inch) oven-safe non-stick skillet or seasoned cast iron pan, heat the olive oil over medium heat until it shimmering but not smoking.
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3
Carefully add the sliced potatoes and onions to the oil. They should be mostly submerged. Sprinkle with 1 teaspoon of kosher salt.
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4
Reduce the heat to medium-low. Simmer the potatoes and onions gently for 15-20 minutes. You aren't frying them to a crisp; you are 'poaching' them until they are fork-tender and the onions are translucent.
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5
While the potatoes cook, crack the 8 eggs into a large mixing bowl. Add the remaining 1/2 teaspoon of salt, black pepper, and heavy cream. Whisk vigorously until the eggs are uniform and slightly frothy.
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6
Once the potatoes are tender, place a colander over a heat-proof bowl and drain the potatoes and onions, reserving the fragrant olive oil for future cooking.
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7
Immediately transfer the hot potato and onion mixture into the bowl with the whisked eggs. Stir gently to combine. Let this mixture sit for 5 minutes; this allows the potatoes to absorb some egg, ensuring a cohesive tortilla.
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8
Wipe out your skillet, leaving just a thin film of the reserved oil. Place the skillet back over medium-high heat for 1 minute.
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9
Pour the egg and potato mixture into the hot skillet. Use a heat-resistant spatula to spread the potatoes evenly.
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10
Cook on the stovetop for 2-3 minutes without stirring, just until the edges begin to set and pull away from the sides of the pan.
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11
Transfer the skillet directly into the preheated oven. Bake for 12-15 minutes, or until the top is set and feels springy to the touch, and a toothpick inserted into the center comes out clean.
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12
Remove from the oven and let the tortilla rest in the pan for 5 minutes. This carry-over cooking completes the texture.
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13
Run a spatula around the edge, then carefully invert the tortilla onto a large flat plate, or serve directly from the pan. Dust with a pinch of smoked paprika and fresh parsley.
💡 Chef's Tips
Do not rush the potato poaching; the oil should never reach a hard boil or the potatoes will get brown and crunchy instead of silky. Always use room temperature eggs to prevent the cooking temperature from dropping too sharply when they hit the pan. Resting the potato-egg mixture for 5 minutes before cooking is the secret to a tortilla that doesn't crumble when sliced. If you don't have a non-stick oven-safe pan, ensure your cast iron is very well seasoned to prevent sticking. For a variation, add 1/2 cup of diced Spanish chorizo during the last 5 minutes of poaching the potatoes.
🍽️ Serving Suggestions
Serve at room temperature—the flavors actually deepen and the texture improves as it cools. Pair with a dollop of homemade garlic aioli and a side of crusty baguette rubbed with fresh tomato. A crisp, chilled glass of Spanish Albariño or a dry Manzanilla Sherry cuts through the richness beautifully. Serve alongside a simple green salad with a sharp lemon vinaigrette to balance the savory notes. Cut into small 1-inch squares with toothpicks for the perfect party appetizer (tapa).