Serves 8
52 min
Spanish Tortilla
Recipe GLPRd9624804072fa9
A classic Spanish omelette made with tender potatoes, caramelized onions, and eggs. Potatoes are gently cooked in olive oil until creamy, then combined with beaten eggs and finished under the broiler for a golden, slightly puffy top. Serve at room temperature for the best flavor and texture.
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Ingredients
1½ cups Extra-virgin olive oil
2 pounds Large Yukon Gold potatoes, peeled and cut into 1/4-inch slices
1 Yellow onion, thinly sliced
2½ tablespoons Kosher salt
8 Large eggs, beaten until blended
Directions
Pour the olive oil into a large ovenproof skillet and heat over medium heat. Add the sliced potatoes, onion, and kosher salt. Use a heatproof spatula to gently coat the potatoes with oil. Once the oil begins to bubble steadily, reduce the heat to medium-low. Cook, turning the potatoes frequently with the spatula, until they are very tender but not browned, about 20–25 minutes.
Using a slotted spoon, carefully transfer the cooked potatoes and onion to a large heatproof bowl, leaving as much oil in the pan as possible. Gently stir the beaten eggs into the potato mixture, being careful not to break up the potato slices. Slowly pour the remaining oil from the skillet into a glass measuring cup, then wipe the skillet clean with a paper towel.
Return 3 tablespoons of the reserved olive oil to the skillet and heat over medium-high heat. Pour the egg and potato mixture into the hot oil and cook while stirring gently and constantly, keeping the potatoes as intact as possible, until the eggs just begin to set and look slightly scrambled, about 2 minutes. Spread the mixture into an even, level layer. Reduce the heat to medium-low and preheat your broiler to high.
Continue cooking the tortilla on the stovetop, shaking the pan gently and occasionally to prevent sticking, until the eggs are nearly cooked through but still slightly wet on top, about 12 minutes. Carefully transfer the hot skillet to the oven and broil on the highest rack until the top is just set and lightly golden, about 2 minutes.
Remove the skillet from the oven and place it on a heat-safe surface. Place a large, flat serving plate over the top of the skillet. Wearing oven mitts (both the skillet and its contents will be extremely hot), hold the plate firmly in place and carefully flip the entire skillet and plate together to release the tortilla onto the plate. Allow the tortilla to rest at room temperature for at least 20 minutes, and up to 2 hours, before cutting and serving.
