Serves 2
65 min
Next Level Spanish Tortilla
Recipe GLPR8cccef8e15677c
A sophisticated take on the classic Spanish tortilla, featuring thinly sliced potatoes and caramelized onions infused with thyme, all bound together with eggs cooked to a custardy center. The technique of flipping and refining the edges creates an elegant, restaurant-quality result with a golden exterior and tender, slightly loose center.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
300 ml Olive oil
1 Large Spanish onion, finely sliced
2 Fresh thyme sprigs
500 g Semi-waxy potatoes, thinly sliced
6 Free-range eggs
3 tbsp Extra virgin olive oil
Directions
Pour the olive oil into a deep non-stick pan and heat over medium heat. The oil should fill no more than one-third of the pan. Add the sliced onion and thyme sprigs, then gently fry for 15 to 20 minutes, stirring occasionally, until the onions turn golden and become soft and sweet.
Add the thinly sliced potatoes to the pan with the onions and oil. Cook gently for 10 minutes, stirring occasionally, until the potatoes are tender but still hold their shape. Carefully drain the contents through a fine sieve, collecting and chilling the infused oil for future use. Set the potato and onion mixture aside.
In a large bowl, beat the eggs with salt and pepper to taste. Add the warm potato and onion mixture to the beaten eggs and fold gently until all the vegetables are evenly coated and distributed throughout.
Heat the extra virgin olive oil in a 20 cm cast iron or non-stick pan over high heat until shimmering. Pour the tortilla mixture into the pan and swirl it gently until the bottom and edges begin to set, about 1 to 2 minutes. Reduce the heat to medium-low and continue cooking for 4 to 5 minutes until the bottom is golden and the edges are set, but the center remains loose.
Place a board that is wider than the pan over the top of the pan. Carefully invert the tortilla onto the board. Slide the tortilla back into the pan so the uncooked side can finish cooking.
Set the pan over low heat and use a spatula to gently tuck the edges of the tortilla toward the center, creating a curved, refined shape. Cook for 2 to 3 minutes more, until the center is just set but still slightly runny. Transfer the tortilla to a board, let it rest for 5 minutes, then cut into wedges and serve.
