Introduction
Spanish tortilla (tortilla de patatas) looks simple, but it rewards you when you nail the small things: thin potato slices, gentle heat, and a little more olive oil than you’d like to admit. It’s comfort food that works as dinner, and it’s even better the next day as tapas.
Step-by-step
Ingredients
- 1.2 kg potatoes (2.6 lb), sliced about 2 mm on a mandoline (watch your fingers)
- 350 g yellow onion (12 oz), sliced the same way
- 10 eggs
- 400–500 ml olive oil (1 2/3–2 cups) (a bit too much)
- 18 g salt (0.6 oz) (about 3 tsp), plus more to taste
- Black pepper (optional)
Method
- Wash the potatoes and dry them thoroughly. Water + hot oil is a bad mix.
- Warm the olive oil in a large skillet over low to medium-low heat. The potatoes should gently confit: soft, not browned.
- Add the potato slices and cook carefully for about 20 minutes, lifting and turning occasionally so they don’t stick. Adjust the heat so it barely simmers.
- When the potatoes are tender, lift them out with a slotted spoon and let them drain. Keep the oil in the pan.
- Add the onions to the same oil and cook until soft and sweet but not browned, about 10–15 minutes.
- Whisk the eggs with the salt (and pepper if you want) in a large bowl. Fold in the potatoes and onions.
- Let the mixture rest for 15 minutes. This helps the tortilla set more evenly and stay juicy.
- Pour off some oil (leave a good film). Warm the pan over medium-low and pour in the egg-potato-onion mixture.
- Cook for about 8 minutes until it’s set around the edges and loosens from the pan. Give the pan a gentle shake now and then so it doesn’t stick, but don’t stir much.
- Place a plate slightly larger than the skillet on top and flip the tortilla in one smooth move. If your plate isn’t bigger than the pan, expect some spill and hot oil.
- Slide the tortilla back into the skillet and cook the other side for 6–8 minutes until set, but still a little soft in the center.
- Rest for 10 minutes before slicing. Serve warm or at room temperature.
Serving and Tips
- Serve with aioli (or mayonnaise stirred with a little garlic and lemon) and a simple salad.
- Cold slices are great for lunchboxes or as late-night food with a glass of wine.
