Tortilla Española (Spanish Potato Omelette)

🧂 Ingredients

• 1 kg Potatoes(Yukon Gold or similar waxy potatoes are ideal. Peel and slice very thinly, about 2-3mm thick. A mandoline is recommended for uniformity.)
• 1 large Yellow Onion(Peeled and thinly sliced.)
• 8 Large Eggs
• 300 ml Extra Virgin Olive Oil(A generous amount is needed for confiting the potatoes and onions. You can strain and reuse the oil.)
• 1.5 teaspoons Salt(Or to taste)
• 0.5 teaspoon Black Pepper(Freshly ground, or to taste)

👨‍🍳 Instructions

1. 1

   Prepare the potatoes and onions: Peel and thinly slice the potatoes (about 2-3mm thick). Peel and thinly slice the large onion. Season the sliced potatoes and onions generously with salt.

   ⏱️ 10 minutes
2. 2

   Confit the potatoes and onions: In a large, non-stick skillet (about 24-26 cm or 9-10 inches in diameter), heat the olive oil over medium-low heat. Add the seasoned potatoes and onions to the oil. Ensure they are mostly submerged. Cook gently, stirring occasionally, for about 30-40 minutes, or until the potatoes are very tender and easily pierced with a fork, but not browned or crispy. This process is a confit, not frying.

   ⏱️ 40 minutes
3. 3

   Drain and combine: Carefully drain the potatoes and onions using a colander set over a bowl to catch the oil. Let them drain for at least 5-10 minutes. While they are draining, crack the 8 large eggs into a large mixing bowl. Whisk the eggs well and season with salt and freshly ground black pepper. Add the drained, tender potatoes and onions to the beaten eggs. Gently fold everything together, ensuring all the potato and onion slices are coated in egg. Let the mixture rest for at least 10 minutes to allow the potatoes to absorb some of the egg.

   ⏱️ 15 minutes
4. 4

   Cook the first side: Wipe the skillet clean or use a fresh one of the same size. Add about 2 tablespoons of the reserved olive oil to the skillet and heat over medium heat. Once the oil is shimmering, pour the egg and potato mixture into the skillet. Spread it evenly. Reduce the heat to medium-low. Cook for about 10-15 minutes, gently shaking the pan occasionally to prevent sticking. The edges should start to set, and the bottom should be golden brown. You can use a spatula to gently lift the edges and check for browning.

   ⏱️ 15 minutes
5. 5

   Flip and cook the second side: This is the trickiest part. Place a large, flat plate (larger than the skillet) upside down over the skillet. With one hand firmly on the plate and the other on the skillet handle, quickly and confidently invert the skillet so the tortilla lands on the plate. Carefully slide the tortilla back into the skillet, uncooked side down. Tuck in the edges with a spatula to create a neat, rounded shape. Cook for another 8-10 minutes on medium-low heat until the second side is golden brown and the tortilla is cooked through but still slightly moist in the center.

   ⏱️ 10 minutes
6. 6

   Serve: Carefully slide the finished tortilla onto a clean serving plate. Let it rest for a few minutes before slicing into wedges. It can be served warm, at room temperature, or even cold.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓The key to a good tortilla is the slow confit of the potatoes and onions in olive oil, which makes them incredibly tender without browning.
• ✓For the flip, ensure you have a plate that is larger than your skillet. A confident, swift motion is best to avoid a mess.
• ✓The center should ideally be slightly custardy or 'runny' for the most authentic texture. If you prefer it fully cooked, extend the cooking time on the second side.
• ✓Don't be afraid to use plenty of olive oil for the confit; it's essential for texture and flavor. Strain and save the oil for future use.

🔄 Variations

• Add finely diced green bell peppers or red bell peppers along with the onions.
• Incorporate cooked and crumbled chorizo sausage for a smoky, spicy kick.
• Add a handful of finely chopped fresh parsley or chives to the egg mixture.
• Serve with a dollop of homemade or store-bought aioli (garlic mayonnaise).

🥗 Nutrition

Per serving