Tortilla Española

Ingredients

• ¾ cup extra-virgin olive oil
• 1.5 lb medium russet potatoes
• 1 whole large yellow onion
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 8 whole large eggs

Instructions

1. 1

   Peel 1.5 lb of medium russet potatoes using a vegetable peeler, working over a bowl. Slice them into thin rounds about 1/8-inch thick using a mandoline or sharp knife — thin slices ensure they'll cook through quickly without becoming mushy. Set aside.

2. 2

   Slice one large yellow onion in half from root to tip, then place cut-side down on your cutting board. Slice thinly into half-moons about 1/4-inch thick.

3. 3

   Crack 8 large eggs into a large bowl and whisk vigorously for 30 seconds until completely uniform and pale — you want lots of air incorporated. Season with 1 teaspoon kosher salt and 0.5 teaspoon freshly ground black pepper. Set aside.

4. 4

   Pour 0.75 cup extra-virgin olive oil into a 10-inch nonstick skillet and set it over medium heat. Let the oil warm for 2 minutes — it should shimmer but not smoke.

5. 5

   Add the sliced potatoes and onions to the warm oil and stir gently with a wooden spoon to coat everything evenly. The potatoes will be submerged in the oil, which is exactly what you want — this technique is called 'confiting,' and it keeps them tender and flavored rather than crispy.

6. 6

   Reduce heat to medium-low and cook for 15-18 minutes, stirring gently every 3-4 minutes. You're looking for the potatoes to be completely tender when pierced with a fork and the onions to turn pale golden and soft — they should break apart easily. The oil should bubble very gently; if it's sizzling aggressively, lower the heat slightly.

7. 7

   When the potatoes and onions are fully cooked, pour off most of the oil into a bowl, reserving about 2 tablespoons in the skillet — you'll use the reserved oil later for cooking the tortilla.

8. 8

   Set the skillet with the 2 tablespoons of oil over medium-high heat and let it warm for 1 minute until it just begins to shimmer.

9. 9

   Add the cooked potato and onion mixture to the warm oil, spreading it evenly across the bottom of the skillet in a single layer.

10. 10

    Pour the whisked eggs slowly over the potatoes and onions, tilting the skillet gently so the eggs flow into all the gaps and distribute evenly. Stir gently with a wooden spoon for 30 seconds to help the eggs bind with the potatoes, then let it settle.

11. 11

    Cook on medium-high heat for 4-5 minutes without moving the pan. You want the bottom to set and turn light golden — peek underneath with a spatula after 4 minutes. Listen for a gentle, steady sizzle; if it's quiet, the heat is too low; if it's aggressive and popping, turn it down slightly.

12. 12

    Once the bottom is set and golden but the top is still slightly jiggly in the center (the eggs will continue cooking as it rests), carefully slide the tortilla onto a large plate. Take a second plate of the same size, place it upside-down over the tortilla, then flip both plates so the tortilla flips into the second plate with its cooked side up.

13. 13

    Slide the flipped tortilla back into the skillet with the uncooked side now facing down. Cook for 2-3 minutes more, until the second side is set and golden. The center should still have a tiny bit of softness — carryover heat will finish it.

14. 14

    Transfer the tortilla to a cutting board and let it rest for 5 minutes — this firms up the eggs slightly and makes it easier to slice. Cut into 8 wedges and serve warm or at room temperature with a light sprinkle of sea salt and a squeeze of fresh lemon juice if desired.

Tools you’ll need

• vegetable peeler
• mandoline or sharp 8-inch chef's knife
• large bowl
• whisk
• 10-inch nonstick skillet
• wooden spoon
• wooden spatula
• two dinner plates
• cutting board

More recipes like this

• 

  Pan-Fried Krainer Wurst with Onions

  25 min

• 

  Banoffee Pie

  15 min

• 

  Quick Tacos de Lechón

  15 min

• 

  Breakfast Pupusa Plate with Eggs & Pickled Slaw

  40 min