📝 About This Recipe
The Tortilla Española is the undisputed soul of Spanish cuisine, a humble yet magnificent convergence of golden potatoes, sweet onions, and rich eggs. Found in every tapas bar from Madrid to San Sebastián, its beauty lies in the 'confit' technique where potatoes are poached in olive oil until they are buttery and tender. Whether served warm or at room temperature, it offers a comforting, savory experience that defines the Mediterranean lifestyle.
🥗 Ingredients
The Base
- 2 pounds Yukon Gold or Kennebec Potatoes (peeled, quartered, and sliced into 1/8-inch thick rounds)
- 1 large Yellow Onion (thinly sliced into half-moons)
- 2 cups Extra Virgin Olive Oil (Spanish Picual or Arbequina recommended)
The Binding
- 6-8 pieces Large Eggs (pasture-raised for a deeper yellow yolk)
- 1.5 teaspoons Kosher Salt (divided)
- 1/4 teaspoon Black Pepper (freshly cracked)
Optional Garnish
- 1 sprig Fresh Parsley (finely chopped for color)
- 1 pinch Maldon Sea Salt (for a crunchy finish)
👨🍳 Instructions
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1
Prepare your potatoes by peeling and slicing them into thin, uniform rounds about 1/8 inch thick. Pat them dry thoroughly with a kitchen towel to remove excess moisture.
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2
In a 10-inch non-stick skillet, heat the 2 cups of olive oil over medium heat. To test the temperature, drop one slice of potato in; it should sizzle gently but not brown immediately.
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3
Carefully add the potatoes and sliced onions to the oil. The oil should just barely cover the vegetables. If needed, add a touch more oil.
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4
Reduce heat to medium-low. You are poaching the potatoes, not frying them. Cook for 15-20 minutes, stirring occasionally with a slotted spoon, until the potatoes are tender and can be easily pierced with a fork.
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5
While the potatoes cook, crack the eggs into a large mixing bowl. Add 1 teaspoon of salt and the black pepper. Whisk gently—you want to combine them without creating too many air bubbles.
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6
Place a large colander over a heat-proof bowl. Carefully drain the potatoes and onions, catching the fragrant olive oil (save this oil for future cooking!).
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7
Add the hot potatoes and onions directly into the beaten eggs. This is a crucial step; the heat from the potatoes partially cooks the egg, creating a creamy texture. Let this mixture sit for 10-15 minutes.
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8
Wipe out your skillet and add 1 tablespoon of the reserved potato-infused oil. Heat over medium-high heat until the oil is shimmering.
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9
Pour the egg and potato mixture into the skillet. Spread the potatoes evenly with a spatula. Cook for about 1-2 minutes on high to set the edges.
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10
Reduce the heat to medium-low. Use a heat-resistant spatula to gently pull the edges of the omelet away from the sides of the pan and shake the pan occasionally to ensure it isn't sticking.
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11
Once the top looks slightly set but still moist (after about 4-5 minutes), it’s time for the 'volteo.' Place a flat plate larger than the skillet over the pan.
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12
In one confident motion, flip the skillet over so the tortilla lands on the plate. Slide the tortilla back into the pan, raw side down.
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13
Use your spatula to tuck the edges under, giving the tortilla its signature rounded, puck-like shape. Cook for another 3-4 minutes.
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14
Slide the finished tortilla onto a clean serving plate. Let it rest for at least 15 minutes before slicing; this allows the center to fully set into a custard-like consistency.
💡 Chef's Tips
For the best flavor, use high-quality Spanish extra virgin olive oil; it infuses the potatoes with incredible richness. Never rush the poaching process; the potatoes should be soft and melting, not crispy or browned. Salt the eggs and the potatoes separately if you prefer more control, but ensure the total salt doesn't exceed 1.5 teaspoons. If you are nervous about the flip, use a completely flat plate or a specialized 'vuelve-tortillas' lid. For a 'betanzos' style tortilla, use 2 extra egg yolks and cook for 1 minute less on each side for a runny, lava-like center.
🍽️ Serving Suggestions
Serve at room temperature with a side of crusty baguette rubbed with fresh tomato and garlic (Pan con Tomate). Pair with a glass of chilled dry Sherry (Fino or Manzanilla) or a crisp Spanish Albariño. Offer a dollop of homemade garlic aioli on the side for a creamy, pungent contrast. Serve as a 'pincho' by cutting into small squares and piercing with a toothpick atop a slice of bread. Accompany with a simple green salad dressed in lemon and olive oil to cut through the richness.