Spanish Tortilla Recipe (Tortilla de Patatas)

Method12 steps · about 1 hr 30 min

1. 1

   Step 1: Peel the 2 lb potatoes and rinse them under cold water. Slice about 5 mm thick with a sharp knife or mandoline.

   Uses 2 lb waxy potatoes, such as Yukon Gold or red · Cold clean water, enough to rinse the peeled potatoes

2. 2

   Step 2: Pat the potato slices thoroughly dry. Put them in a large bowl, sprinkle with some of the salt to taste and mix.

   Uses All peeled potato slices, excluding peels and rinse water · Salt for seasoning the potato slices

3. 3

   Step 3: Heat a ½-inch layer of extra virgin olive oil in a large frying pan over medium-low heat. When hot, carefully add the dry salted potato slices. Add more oil from the same supply if needed to cover the potatoes.

   Uses Dry salted potato slices · Olive oil for a ½-inch starting layer and enough to cover the potatoes

4. 4

   Step 4: Gently fry the potatoes over low heat for about 20 minutes, until fully cooked and tender, without excessive browning. Check them while preparing the eggs and onion; a little breaking apart is fine.

   Gently fry the potatoes · 20 minUses Potato slices in hot frying oil

5. 5

   Step 5: While the potatoes fry, beat all eight eggs in a large bowl and season with a little more salt from the same supply.

   Uses 8 large eggs, brought briefly to room temperature while preparing the potatoes · Salt for seasoning the beaten eggs

6. 6

   Step 6: Thinly slice the onion. Fry it over medium heat in a separate pan with a little olive oil for about 10–20 minutes, until soft and beginning to caramelize. Check from 10 minutes and stir regularly, adding an occasional splash of water if needed to prevent burning. Drain off excess oil and let the onion cool briefly, then gently stir it into the beaten eggs.

   Soften and caramelize the onion · 10 minUses 1 large white onion · A little olive oil for the separate onion pan · Water, occasional splashes only if needed while frying the onion · Beaten seasoned eggs

7. 7

   Step 7: When the potatoes are tender after their roughly 20-minute fry, lift them into a colander with a skimmer or spider. Let them drain and cool for at least 5 minutes, until they are no longer hot enough to scramble the eggs. Keep the remaining frying oil separate in the pan.

   Drain and cool the potatoes · 5 minUses All tender potatoes with adhering oil, excluding the remaining frying-oil pool

8. 8

   Step 8: Gently fold all the cooled, drained potatoes into the egg-and-onion mixture. Let the combined mixture stand for 15–20 minutes, then cook it promptly.

   Rest the tortilla mixture · 15 minUses All drained and cooled potatoes, excluding the retained frying-oil pool · The egg-and-onion mixture, excluding excess onion frying oil

9. 9

   Step 9: Carefully pour the remaining potato-frying oil into a heatproof container for another use, leaving the pan lightly oiled. Put the pan over medium-low heat and pour in all the rested tortilla mixture.

   Uses Remaining pan oil, poured out before cooking the tortilla · Rested potato, onion and egg mixture

10. 10

    Step 10: Cook the first side over medium-low heat for about 6–8 minutes. Check at 6 minutes, keeping the heat gentle so the tortilla sets without turning rubbery or burning. Run a spatula around the edges to loosen it.

    Cook the first tortilla side · 6 minUses All tortilla mixture in the pan; removed frying oil is excluded

11. 11

    Step 11: Cover the pan with a plate larger than the pan and invert it confidently. Slide the tortilla and any loose egg caught on the plate back into the pan to cook the other side. Cook gently for another 6–8 minutes, checking at 6 minutes, and continue if needed until the egg is set throughout and the center reaches 71°C/160°F.

    Cook the second tortilla side · 6 minUses Tortilla after cooking the first side

12. 12

    Step 12: Slide the fully cooked tortilla onto a clean serving plate and let it cool for at least 10 minutes. Cut into eight slices and serve warm, or refrigerate promptly in an airtight container for up to 3 days. Enjoy refrigerated leftovers cold, or reheat until hot throughout at 74°C/165°F.

    Cool before slicing · 10 minUses Fully cooked potato tortilla