Spanish Tortilla Española with Potato and Onion
A thick Spanish omelet with tender olive-oil potatoes, sweet onion, and a softly set egg center.
Equipment
- 10-inch nonstick skillet
- Large mixing bowl
- Mandoline or sharp knife
- Large plate
- Rubber spatula
Ingredients
Tortilla
- 1 1/2 lb Yukon Gold potatoes peeled and thinly sliced
- 1 large yellow onion thinly sliced
- 1 1/2 cups olive oil for cooking; strain and reserve excess
- 8 large eggs beaten
- 1 tsp kosher salt plus more to taste
Serving
- 2 medium tomatoes sliced
- 1/4 cup flat-leaf parsley chopped
Instructions
Cook the Potatoes:
- Combine the potatoes, onion, olive oil, and salt in a large skillet. Cook over medium-low heat, stirring occasionally, until the potatoes are tender but not browned, about 20 minutes.
- Drain the potato mixture through a strainer set over a bowl. Reserve 3 tablespoons of the oil and let the potatoes cool for 5 minutes.
Mix and Set:
- Beat the eggs in a large bowl. Fold in the warm potato and onion mixture and let stand for 5 minutes.
- Heat the reserved oil in the skillet over medium heat. Add the egg mixture and cook until the edges are set and the bottom is golden, about 5 minutes.
Flip and Finish:
- Place a large plate over the skillet. Carefully invert the tortilla onto the plate, then slide it back into the skillet.
- Cook until the second side is golden and the center is softly set, 3 to 5 minutes. Rest for 10 minutes, then slice into wedges.
- Serve with tomato slices and parsley.
Notes
- The potatoes should be tender and pale, not crisp.
- Use a plate slightly larger than the skillet for a confident flip.
- The center firms as the tortilla rests.
Nutrition
Calories: 390kcalCarbohydrates: 27gProtein: 14gFat: 27gSaturated Fat: 5gCholesterol: 250mgSodium: 520mgFiber: 3gSugar: 4g