Here’s how to make a traditional Spanish tortilla! Tortilla española is a potato and egg omelette that is a classic dinner or tapas recipe.
For the Spanish tortilla
- 6 medium Yukon Gold potatoes (about 2 pounds)*
- 2 3/4 teaspoons kosher salt, divided
- 1 1/2 cups plus 2 tablespoons extra-virgin olive oil, divided**
- 1 medium white onion
- 10 eggs
- Italian parsley
- Sweet paprika
- Peel and slice the potatoes into 1/4-inch slices (a mandoline is handy if you have it, but not required).
- Place the potatoes in a large colander set over a large bowl or in the sink. Sprinkle with 2 teaspoons of the salt and toss to coat. Let sit for 15 minutes. Pat dry with paper towels. While the potatoes sit, dice the onion.
- In a 10-inch non-stick or cast iron skillet***, heat 1 1/2 cups of the olive oil over medium-high heat. Place the potatoes in the hot oil and cook, turning occasionally, until browned and tender, 10 to 14 minutes.
- Add the onion and cook, stirring often, until soft and translucent, about 5 minutes.
- Using a slotted spoon, transfer the potatoes and onion to a large bowl. In another large bowl, beat the eggs. Then transfer the potatoes and onion into the eggs. Drain the oil from the pan and wipe it clean.
- In the same pan, brush it with olive oil if it is a cast-iron skillet. Then heat the remaining 2 tablespoons olive oil over medium low heat. Pour the potato and onion mixture into the pan and using a spatula, spread it out evenly and smooth the top. Cook on medium low heat until the tortilla is golden on the bottom and almost set, about 10 to 12 minutes (make sure not to have the heat too high). It can still be slightly runny on top. For a 10-inch pan: If it’s getting browned on the bottom and the top is still very runny after 10 to 12 minutes, transfer it to a broiler and broil for a few minutes until the top is mostly set. (We used this trick with the 10-inch pan, but it’s likely not necessary with a large pan.)
- Invert the tortilla onto a large plate. Slide the tortilla back into the frying pan, browned side up. Cook until golden on the bottom, about 4 minutes.
- Invert the tortilla again onto a cutting board. It’s best after sitting for 15 minutes to allow it to set, or you can let it sit up to 2 hours at room temperature before serving. Serve topped with chopped parsley and cut into wedges. For best flavor, top the wedges with dab of mayonnaise and a sprinkle of paprika.
- Make ahead and storage: Leftovers save very well and can be served cold, room temperature or warm. Refrigerate up to 3 days. If desired, reheat in a 300 degree oven until warm, but it’s great at room temp. You can also make it into a tortilla sandwich (bocadillo de tortilla): eat it room temperature between two slices of baguette slathered with mayo.
Recipe reprinted with permission from Diala’s Kitchen: Plant Forward and Pescatarian Recipes Inspired by Home and Travel by Diala Canelo.
*Use Yukon Gold or another waxy potato like red skinned. Do not use russet potatoes.
** Only 1/4 cup of olive oil is used in the recipe; the rest is discarded as part of frying. Most of the salt is also absorbed by the frying oil and discarded.
***You can also use a larger pan like a 12-inch skillet: the tortilla will be thinner and the cook time will vary a little.
- Category: Main Dish
- Method: Stovetop
- Cuisine: Spanish
- Diet: Vegetarian
Keywords: Spanish tortilla, Tortilla Española, Spanish tapas recipes, tapas recipes