Serves 8
60 min
Spanish Tortilla
Recipe GLPR5079c94146d44b
A classic Spanish egg and potato dish featuring tender golden potatoes cooked gently in olive oil, then folded into beaten eggs and finished until set. This rustic tortilla is rich, satisfying, and perfect for any meal. Serve warm or at room temperature for an authentic Spanish experience.
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Ingredients
1½ cups Extra-virgin olive oil
2 pounds Large Yukon Gold potatoes, peeled and thinly sliced
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 stir to coat the potatoes evenly with oil. Once the oil begins to bubble gently, reduce heat to medium-low and cook, turning the potatoes occasionally, until they are completely tender but not browned, about 20-25 minutes.
Using a slotted spoon, carefully transfer the cooked potatoes and onions to a large heatproof bowl, leaving the oil in the skillet. Pour the beaten eggs over the potatoes and stir gently to combine without breaking up the potato pieces. Strain the remaining oil from the skillet into a glass measuring cup and set aside. Wipe out the skillet with a paper towel.
Return 3 tablespoons of the reserved oil to the skillet and heat over medium-high heat. Add the egg and potato mixture, stirring gently and constantly while keeping the potato pieces as intact as possible, until the eggs begin to set and look slightly scrambled, about 2 minutes. Spread the mixture into an even layer. Reduce heat to medium-low and preheat the broiler to high.
Continue cooking the tortilla on the stovetop, shaking the pan occasionally to prevent sticking, until the eggs are nearly cooked through, about 12 minutes. Transfer the skillet carefully to the oven and broil on the top rack until the top of the tortilla is just cooked through, about 2 minutes.
Remove the skillet from the oven and let cool slightly. Place a large flat serving plate over the top of the skillet. Using oven mitts to protect your hands from the very hot skillet, hold the plate firmly against the skillet and carefully flip, sliding the tortilla onto the plate. Allow the tortilla to rest at room temperature for at least 20 minutes and up to 2 hours before slicing and serving.
