📝 About This Recipe
Transport your senses to a bustling café in Madrid with this iconic Spanish Tortilla, a masterclass in simplicity and soul-warming flavor. Naturally gluten-free, this thick, golden omelet relies on the alchemy of high-quality olive oil, waxy potatoes, and farm-fresh eggs to create a creamy, custard-like center and a delicate caramelized crust. It is the ultimate Mediterranean breakfast that is equally delicious served warm or at room temperature, embodying the rustic elegance of traditional Spanish home cooking.
🥗 Ingredients
The Foundation
- 1.5 lbs Yukon Gold potatoes (peeled, halved lengthwise, and sliced into 1/8-inch thick semi-circles)
- 1.5 cups Extra virgin olive oil (Spanish Arbequina variety recommended for its buttery flavor)
- 1 large Yellow onion (finely halved and thinly sliced into half-moons)
The Custard
- 6-7 pieces Large eggs (pasture-raised, at room temperature)
- 1.5 teaspoons Kosher salt (divided use)
- 1/4 teaspoon Black pepper (freshly cracked)
For Serving
- 1 tablespoon Fresh parsley (finely chopped for garnish)
- 1 pinch Maldon sea salt (for a crunchy finishing touch)
- 1/4 cup Garlic Aioli (optional, for dolloping)
👨🍳 Instructions
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1
Begin by prepping your vegetables. Ensure the potato slices are uniform in thickness (about 1/8 inch) to ensure they cook evenly. Pat them dry with a paper towel to remove excess moisture.
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2
In a 9 or 10-inch heavy-bottomed non-stick skillet, heat the olive oil over medium heat. The oil should be shimmering but not smoking.
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3
Carefully add the sliced potatoes to the oil. They should be mostly submerged. Reduce the heat to medium-low; you want to 'confit' the potatoes (poach them in oil) rather than deep-fry them.
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4
After 5 minutes, add the sliced onions to the skillet with the potatoes. Sprinkle with 1/2 teaspoon of salt.
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5
Cook the potatoes and onions gently for 15-20 minutes, stirring occasionally with a slotted spoon. They are ready when the potatoes are tender and can be easily pierced with a fork, but haven't turned into a mash.
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6
While the potatoes cook, crack the eggs into a large mixing bowl. Whisk them vigorously with the remaining salt and black pepper until just blended, but not foamy.
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7
Once the potatoes are tender, place a colander over a heat-proof bowl and carefully drain the potatoes and onions. Reserve the flavored olive oil for future cooking.
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8
Immediately add the hot potato and onion mixture into the beaten eggs. Press down gently so the potatoes are submerged. Let this sit for 10-15 minutes—this is the 'secret' step that allows the starches to thicken the eggs.
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9
Wipe out your skillet, leaving just a thin film of the reserved oil. Heat the skillet over medium-high heat.
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10
Pour the egg and potato mixture into the hot pan. Spread it out evenly. Lower the heat to medium and cook for about 2-3 minutes, occasionally shaking the pan to ensure the bottom isn't sticking.
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11
Use a heat-resistant spatula to gently lift the edges of the tortilla to check for a golden-brown color and to let some raw egg run underneath.
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12
The Moment of Truth: Place a large, flat plate over the skillet. Using oven mitts, firmly hold the plate against the pan and quickly flip it over so the tortilla lands on the plate.
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13
Slide the tortilla back into the skillet, uncooked side down. Use the spatula to tuck the edges under, creating a neat, rounded 'cake' shape.
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14
Cook for another 3-4 minutes. The center should still feel slightly soft to the touch for a traditional 'jugosa' (juicy) interior.
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15
Slide the finished tortilla onto a clean serving plate. Let it rest for at least 10 minutes before slicing into wedges.
💡 Chef's Tips
Always use waxy potatoes like Yukon Gold or Red Bliss; starchy Russets will fall apart too easily. Don't skimp on the olive oil—the quality of the oil directly impacts the flavor of the potatoes. The 15-minute resting period of the potatoes in the eggs is non-negotiable for a cohesive, rich texture. When flipping, ensure your plate is slightly larger than your pan to avoid hot oil spills. If you prefer a fully set tortilla, cook the second side for 5-6 minutes instead of 3-4.
🍽️ Serving Suggestions
Serve at room temperature with a side of garlicky tomato-rubbed gluten-free bread (Pan con Tomate). Pair with a chilled glass of fresh orange juice or a dry Spanish Cava for a celebratory brunch. Top with a dollop of homemade garlic aioli and a sprinkle of smoked paprika (pimentón). Serve alongside a simple arugula salad with lemon vinaigrette to cut through the richness. Enjoy as a 'Bocadillo' by placing a wedge inside a toasted gluten-free baguette.