Tortilla Espanola Recipe

Prepare potatoes and onions

Peel potatoes and slice into 3 mm (1/8 inch) rounds or thin half-moons so they cook evenly. Thinly slice the onion. Rinse potato slices briefly in cold water and pat dry to remove excess starch. Season potato slices lightly with 1 tsp of the salt.

Confit potatoes and onions

In a wide, heavy skillet (about 10–12 inch / 25–30 cm), pour 150 ml of the olive oil and warm over low–medium-low heat until shimmering but not smoking (about 140–150°C equivalent). Add the potato slices in an even layer, then the sliced onions, and 2 cloves of the minced garlic. Keep the heat low so the potatoes gently poach in the oil — you want small bubbles and a gentle sizzle. Cook, stirring gently every 5 minutes, for 20–25 minutes until potatoes are tender but not broken and onions are soft and translucent. If oil level becomes too low to cover the potatoes, add up to the remaining 50 ml as needed. Adjust seasoning with 1 tsp salt and 1/2 tsp pepper toward the end of cooking.

Drain and cool

Using a slotted spoon, transfer the potatoes, onions and garlic to a large bowl, leaving most of the oil in the pan (reserve oil for later use). Let the mixture cool for 5–10 minutes. Taste and adjust salt/pepper. Beat the eggs in a separate bowl and season with the remaining 1 tsp salt and 1/2 tsp pepper.

Combine eggs and potato mixture

When potato mixture is warm (not hot), fold it into the beaten eggs gently so the potatoes remain in pieces and are well coated. Let the mixture rest for 5 minutes so the starches absorb some egg; this helps binding.

Cook the tortilla — first side

Wipe the skillet clean and heat 1–2 tbsp of the reserved confit oil over medium heat. Pour the egg-potato-onion mixture into the pan and spread evenly. Reduce heat to medium–low and cook undisturbed for 6–8 minutes, using a spatula to gently loosen edges if they set. Shake the pan occasionally to ensure it isn't sticking. The top should still be slightly runny but edges set.

Flip and finish

Place a large flat plate over the skillet. Carefully invert the skillet so the tortilla transfers to the plate. Add 1 tbsp of oil to the skillet and slide the tortilla back in, uncooked side down. Cook another 4–6 minutes on medium–low until set through but still moist inside. For a slightly creamier center, cook for less time; for firmer center, cook a few minutes longer. Use a spatula to shape the edges if desired.

Rest and serve

Slide the cooked tortilla onto a serving plate. Let rest 5–10 minutes to finish setting. Sprinkle chopped parsley if using. Cut into wedges or squares. Serve warm or at room temperature with garlic allioli on the side.

Make classic allioli (egg yolk emulsion)

In a small bowl, whisk the egg yolk with the grated garlic and lemon juice until combined. Begin adding the 90 ml olive oil drop by drop while whisking vigorously to start the emulsion. Once it begins to thicken, you can add the oil in a slow, steady stream while continuing to whisk until a smooth, mayonnaise-like texture is achieved. If the sauce becomes too thick, whisk in 1 tsp cold water to loosen. Season with a pinch of salt and taste; adjust lemon or garlic to preference. Keep refrigerated until ready to serve; bring to room temperature before serving.

Egg-free quick allioli (optional)

If you prefer no raw egg, mash 1/2 tsp coarse salt and the garlic into a paste, then whisk with 2 tsp lemon juice. Slowly whisk in the olive oil in a thin stream until emulsified into a thick paste-like allioli. Use immediately or refrigerate briefly.