Spanish Tortilla (Tortilla Española) — Andrés-Inspired

About This Recipe

Inspired by Chef José Andrés's tireless championship of Spanish small-plate culture in America at his Jaleo restaurants. Tortilla española is Spain's most beloved national dish — eaten cold for breakfast, warm for lunch, slipped into bread for tapas. The technique looks simple but is unforgiving: potatoes must be poached in olive oil (never fried), onions must caramelise slowly, and the egg must remain creamy in the centre. Andrés has called the perfect tortilla 'one of cooking's hardest tests.'

Ingredients

Serves 6

• 600 gYukon Gold or Maris Piper potatoes(peeled and thinly sliced)
• 2 largeonions(thinly sliced)
• 300 mlSpanish olive oil
• 8 largeeggs
• 1 tspfine sea salt
• 0.5 tspsmoked paprika(optional, to serve)

Instructions

1. 1

   Poach the potatoes and onions

   Heat the olive oil in a 25cm non-stick pan over LOW heat. Add the potatoes and onions and 1 teaspoon salt. Cook gently for 25-30 minutes, stirring occasionally — the potatoes should be tender but not browned. They are POACHING, not frying.

   Low heat is essential. If potatoes brown they'll be too crisp for a creamy tortilla.

2. 2

   Drain and reserve oil

   Strain the potato-onion mixture, reserving the olive oil (it can be reused for future tortillas, salad dressings or general cooking). Let cool slightly.

3. 3

   Combine with eggs

   Beat the eggs in a large bowl with another 1/2 teaspoon salt. Stir in the warm potato-onion mixture. Let sit 10 minutes — this is critical so the potatoes absorb some egg.

4. 4

   Cook the tortilla

   Return 2 tablespoons of the reserved oil to the pan over medium-high heat. Pour in the egg-potato mixture. Cook 4 minutes, agitating the pan to prevent sticking, until the edges set.

5. 5

   The flip — the most stressful moment

   Reduce heat to low. Place a large flat plate over the pan. Holding the plate firmly and using oven gloves, INVERT in one swift motion — the tortilla will land on the plate. Slide back into the pan, uncooked side down. Cook 3-4 more minutes for a creamy centre.

6. 6

   Rest and serve

   Slide onto a serving plate. REST 5-10 minutes — the centre will continue setting. Cut into wedges. Serve warm or at room temperature. Dust lightly with smoked paprika.

Variations

• •

  Tortilla con Chorizo: add 100g sliced chorizo to the potato mixture in the last 5 minutes of poaching.

• •

  Spinach Tortilla: fold 200g cooked, drained spinach into the egg mixture.

• •

  Truffle Tortilla: shave fresh truffle over the warm tortilla (Madrid Fusión chef move).

Storage

Refrigerate up to 3 days. Eat at room temperature — never microwave.

Frequently Asked Questions