Serves 8
75 min
Spanish Tortilla
Recipe GLPR53511fdb740156
A classic Spanish egg and potato dish featuring tender, thinly sliced potatoes and caramelized onions bound together with beaten eggs, then finished in the broiler until the top is set and golden. Served warm or at room temperature, this versatile dish works beautifully as a main course or appetizer.
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Ingredients
1½ cups extra-virgin olive oil
2 pounds large Yukon Gold potatoes, peeled and thinly sliced into ¼-inch pieces
1 onion, thinly sliced
2½ teaspoons kosher salt
8 large eggs, beaten
Directions
Heat the olive oil in a large ovenproof skillet over medium heat. Add the sliced potatoes, onion, and salt. Using a heatproof spatula, gently coat all the potato slices with oil. Once the oil begins to bubble gently, reduce the heat to medium-low. Cook, turning the potatoes occasionally with the spatula, until they are completely tender but remain pale without browning, about 20–25 minutes.
Using a slotted spoon, carefully transfer the cooked potatoes and onion to a large heatproof bowl, leaving the oil in the skillet. Pour the reserved oil into a glass measuring cup and set aside. Wipe out the skillet with a clean cloth or paper towel.
Pour the beaten eggs over the warm potatoes and onion in the bowl. Gently fold them together, being careful not to break apart the potato slices. Preheat your broiler to high.
Heat 3 tablespoons of the reserved oil in the skillet over medium-high heat. Add the egg-potato mixture and stir gently but constantly to begin cooking the eggs without breaking the potatoes, about 2 minutes. The eggs should begin to look slightly scrambled. Spread the mixture into an even, compact layer and reduce the heat to medium-low.
Continue cooking without stirring, occasionally shaking the pan gently to prevent sticking, until the eggs are nearly set throughout, about 12 minutes. Transfer the skillet to the oven and broil on high until the top is just set and golden, approximately 2 minutes.
Carefully remove the skillet from the oven. Place a large dinner plate over the top of the skillet. Using thick oven mitts (the skillet will be extremely hot), firmly hold the plate in place and flip the skillet and plate together as one unit, allowing the tortilla to release onto the plate. Let the tortilla rest at room temperature for at least 20 minutes before slicing and serving. It can be made up to 2 hours ahead.
