Tortilla Española

About This Recipe

Tortilla española — also called tortilla de patatas — is Spain's most universally loved dish, a tall, juicy omelette of slow-confit potatoes and onions barely held together with eggs. The technique is the entire art: the potatoes are not fried crisp but slowly poached in olive oil until tender, then drained and folded into beaten eggs and rested briefly, so the egg seeps into every crevice. The mixture is cooked in a small heavy pan until the bottom sets, then flipped onto a plate (the moment of truth) and slid back in to finish the second side. The cut should reveal a tall, faintly orange-pink interior — the eggs barely set, slick, juicy — never dry. Eaten at room temperature, cut into wedges or small cubes (pinchos), in tapas bars from Bilbao to Cádiz.

Ingredients

Serves 6

• 700 gwaxy potatoes (Yukon gold, Kipfler, or Charlotte)
• 2 largeyellow onions, finely sliced
• 500 mlgood extra-virgin olive oil (for confit; reusable)
• 1.5 tspsalt
• 8 largevery fresh eggs
• additional salt to taste

Instructions

1. 1

   Slice

   Peel potatoes and slice into very thin (3 mm) discs. Pat dry with a towel.

2. 2

   Confit the potatoes and onions

   In a heavy 24 cm skillet, heat the olive oil over medium-low until shimmering but not hot enough to fry. Add potatoes and onions in alternating layers, sprinkling salt between layers. The oil should just cover the vegetables.

3. 3

   Cook gently

   Cook over medium-low for 25–30 minutes, lifting and turning the potatoes gently every 5 minutes so they cook through but don't crisp. They should yield when pinched but still hold shape. Do not let them brown.

4. 4

   Drain

   Tip the potatoes and onions into a sieve over a heat-proof bowl. Reserve the oil (it's reusable for many tortillas). Press gently to drain off all the oil.

5. 5

   Beat eggs

   In a wide bowl, beat the eggs with a teaspoon of salt until the yolks and whites are fully mixed but not foamy.

6. 6

   Combine and rest

   Tip the drained potatoes and onions into the eggs. Mix gently — the warm potatoes should be coated. Let stand 10 minutes so the eggs seep into every crevice.

7. 7

   First side

   Heat 3 tbsp of the reserved confit oil in the same skillet over medium-high until shimmering. Pour the egg-potato mixture in all at once. Spread evenly and lower heat to medium-low. Cook 4–5 minutes, gently shaking the pan to prevent sticking, until the edges set and the center is still wet on top.

8. 8

   The flip

   Cover the pan with a flat plate slightly wider than the pan. With one decisive movement (and oven gloves), invert the pan onto the plate. Lift the pan, then slide the tortilla raw-side down back into the pan.

9. 9

   Second side

   Cook 2–3 more minutes — the inside should remain juicy. Do not overcook. Tortilla española is famously underdone in the center by other countries' standards.

10. 10

    Slide and rest

    Slide onto a plate. Rest at least 5 minutes. Cut into wedges and serve at room temperature, with crusty bread, alioli, or simply on its own as a tapa.

Variations

• •

  Add a layer of caramelized red peppers (pimientos) between the potatoes.

• •

  Tortilla de bacalao: with flaked salt cod folded into the eggs.

• •

  Tortilla paisana: with chorizo, peas, and pepper — a hearty hunter's version.

Storage

Refrigerate up to 3 days; bring back to room temperature before eating (cold tortilla has a dulled flavor). Slice into squares for tapas the next day with a toothpick.

Frequently Asked Questions