Serves 4
50 min
Spanish Tortilla
Recipe GLPRf33d195637258a
A classic Spanish dish featuring thinly sliced potatoes and onions, gently cooked in olive oil until tender, then bound together with beaten eggs to create a golden, custard-like cake. Serve warm or at room temperature as a satisfying main course.
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Ingredients
2 cups Olive oil
3 Medium russet potatoes
½ White onion
5 Large eggs
Salt
Directions
Peel the russet potatoes and slice them into thin rounds, approximately 1/8 inch thick. Slice the white onion into thin half-moons.
Heat the olive oil in a large, non-stick or well-seasoned cast-iron skillet over medium-low heat. The oil should be generous but not smoking.
Add the sliced potatoes and onions to the hot oil, stirring gently to coat with oil. Season with salt to taste.
Cook the potatoes and onions over medium-low heat for 15–20 minutes, stirring occasionally, until they are very tender and beginning to soften but not browning significantly. The potatoes should break apart easily when pierced.
While the potatoes cook, crack the eggs into a bowl and beat them together with a pinch of salt until well combined and slightly frothy.
Once the potatoes are tender, pour off most of the excess olive oil, leaving just enough to coat the pan and keep the mixture moist. You can reserve the drained oil for another use.
Pour the beaten eggs evenly over the potatoes and onions, stirring gently to distribute the potatoes throughout the egg mixture. Cook over medium-low heat without stirring for 8–10 minutes, until the edges are set and the center is mostly firm but still slightly jiggly on top.
Place the skillet under a preheated broiler for 2–3 minutes to lightly brown and fully set the top. The tortilla is done when a knife inserted in the center comes out clean.
Remove the tortilla from the oven and let it rest for 2–3 minutes. Slide it onto a cutting board, slice into wedges, and serve warm or at room temperature.
