Spanish Tortilla (Tortilla de Patatas)

Name: Spanish Tortilla (Tortilla de Patatas)
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 6-8
Ingredients: ½ cup olive oil; 1 white onion, halved and thinly sliced; 2 large or 3–4 medium Yukon Gold potatoes, halved and thinly sliced; 8 eggs; 2 tablespoons Potato Slayer; Kosher salt, as needed

Also called a Spanish omelet, Spanish tortillas are a favorite snack at tapa bars (just add red wine and a side of serrano ham). Although they’re nothing like the French-style omelets served at your favorite breakfast spot. Potatoes are the real star of Spanish tortilla; thinly sliced and sauteed with onions in a lavish amount of olive oil. Then, the potato mixture is combined with just enough eggs to hold the ingredients together and form a savory, sliceable cake. Spanish tortillas are delicious served warm, room temp, or cold, making them ideal for make-ahead appetizers and party food. If you serve it warm, I recommend you keep the center of the tortilla soft and a bit runny.

Spanish Tortilla (Tortilla de Patatas)

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Servings

6-8

Prep Time

45 minutes

Cook Time

20 minutes

Spanish tortillas are easy to prepare–the most difficult aspect may be flipping them. But you’ll get the best results if you pay attention to a few details. Don’t whisk the eggs before you combine them with the potatoes. Allowing the potato-and-egg mixture to rest 30 minutes is essential to meld flavors and the final texture of the tortillas. Finally–don’t stir the tortilla once you add it to the skillet.

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Ingredients

½ cup olive oil
1 white onion, halved and thinly sliced
2 large or 3–4 medium Yukon Gold potatoes, halved and thinly sliced
8 eggs
2 tablespoons Potato Slayer
Kosher salt, as needed

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Directions

Combine the olive oil and onions in a large skillet. Place the skillet over high heat; once the onion starts to sizzle (this should take about 5 minutes), add the sliced potatoes.
Cook for about 15 minutes, stirring from time to time, until the vegetables are beginning to brown and the potatoes are cooked through. Transfer the potato mixture to a bowl.
Crack the eggs into a large bowl but don’t whisk them. Add the hot potatoes and onions to the eggs, and top with the Potato Slayer. Use a fork to break up the eggs but don’t over-mix. Allow the mixture to rest for 30 minutes to allow the flavors to develop.
To make the tortilla, place a 12-inch non-stick skillet over a medium-high heat and add a drizzle of olive oil. When the pan is hot, add the egg mixture–do not stir the contents of the pan!
Depending on the depth of your pan and the amount of heat from your stove, the cooking time will vary so you will need to use your judgment. After about 3 minutes you should be able to ease the tortilla from the edge of the pan using a fork or spatula.
At this point, cover the pan with a plate (which should be larger than the perimeter of the skillet). Hold firmly with both hands and flip the pan over onto the plate. Slide the tortilla back into the pan for the other side to cook. Place back on the heat for another 2 minutes (I like it when the middle is still soft and a little runny).
Remove from heat and serve immediately or allow the tortilla to rest at room temp for up to 3 hours.