Tortilla Española

Name: Tortilla Española
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 1 1/2 lb Yukon Gold potatoes, peeled and thinly sliced; 1 medium yellow onion, thinly sliced; 1 cup olive oil (most is drained off and can be reused); 1 1/2 tsp salt; 6 large eggs

Spain's thick potato and onion omelet: thin potato slices slowly poached in olive oil, folded into eggs and cooked into a tender, golden cake. Serve warm or at room temperature.

Prep15 min

Cook40 min

Total55 min

Serves6

What you'll need

12-inch nonstick skilletFor eggs, rice and quick sautés

Amazon

8-inch chef's knifeFor all the chopping

Amazon

Mixing bowl setFor mixing and marinating

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Steps

Heat the oil in a 10-inch nonstick skillet over medium-low heat. Add the potatoes, onion and 1 tsp salt and cook gently, turning now and then, until the potatoes are very tender but not browned, 20 to 25 minutes.

Drain the potatoes and onion in a colander set over a bowl, saving the oil.

Beat the eggs with the remaining 1/2 tsp salt in a large bowl. Add the warm potatoes and let soak 10 minutes.

Wipe the skillet and heat 2 tbsp of the saved oil over medium heat. Pour in the mixture, spread evenly, and cook, shaking the pan, until the edges set and the bottom is golden, 5 to 6 minutes.

Set a large plate over the pan and carefully flip the tortilla onto it. Slide it back into the pan, tucking the edges under, and cook 3 to 4 minutes more.

Slide onto a plate and rest at least 10 minutes before cutting into wedges.

TipFor a slightly runny center the Spanish way, cut the second side's cooking time to 2 minutes.