Tortilla Española Recipe

Confit potatoes and garlic

Slice potatoes into 3–4 mm (1/8–1/6 in) rounds or small batons for slightly faster cooking. Slice the onion thinly. Place the sliced potatoes, whole garlic cloves, and sliced onion in a wide, heavy saucepan or sauté pan; add olive oil to cover the vegetables by about 1 cm. Warm gently over low heat until small bubbles form — maintain a bare simmer (80–90°C / 175–195°F); do not fry. Cook gently, stirring occasionally, for 25–35 minutes, until potatoes are very tender and onions are translucent but not browned.

Using a slotted spoon, transfer the potatoes, onions and confit garlic to a large bowl. Reserve the oil in the pan and keep warm (you will use some when frying). Discard any garlic skins; if you prefer a milder garlic flavor, mash the confit garlic with a fork and mix into the potatoes.

Drain and season

Season the warm potato-onion mixture with 1 1/2 tsp of the sea salt and 1/4 tsp black pepper. Let cool slightly for 5 minutes so the eggs won't scramble immediately when combined.

Beat eggs and combine

In a separate bowl, beat the 8 eggs with the remaining 1/2 tsp salt and remaining 1/4 tsp black pepper until homogenous. Pour the warm potato-onion mixture into the eggs and gently fold to coat; let sit 5–10 minutes so flavors meld and some egg absorbs into the potatoes.

Cook the tortilla

Heat a 24–26 cm (9–10 in) nonstick or well-seasoned skillet over medium heat and add 1–2 tablespoons of the reserved confit oil. When the oil shimmers, pour the potato-egg mixture into the pan, spreading evenly and smoothing the top with a spatula. Reduce heat to medium-low and cook undisturbed for 6–8 minutes, shaking the pan occasionally to prevent sticking, until the edges are set and the center still slightly loose.

Flip and finish

Invert a large plate over the skillet, hold plate and skillet together, and quickly flip so the tortilla lands on the plate. Slide the uncooked side back into the skillet and cook 4–6 minutes more until just set but still moist in the center (or longer for firmer set). Alternatively, finish under a preheated broiler for 2–3 minutes if your pan is ovenproof.

Slide the finished tortilla onto a serving plate, let rest 5 minutes. Sprinkle with chopped parsley if using. Taste and adjust seasoning.

Prepare garlic and emulsify

Make sure egg yolk is at room temperature. In a clean bowl, whisk together the egg yolk, Dijon mustard, minced garlic, lemon juice and a pinch of salt. Begin adding the oils drop by drop while whisking vigorously to start the emulsion. Once the mixture thickens, stream the oils in a thin steady stream while continuing to whisk until you reach a thick, mayonnaise-like consistency.

When emulsified, season with remaining 1/2 tsp salt and 1/4 tsp black pepper to taste. If the allioli is too thick, thin with a few drops of warm water or a little extra lemon juice.

For a milder, smoother allioli, you can use a blender or immersion blender: combine yolk, mustard, garlic and lemon, then with motor running slowly pour in oils until thick. Transfer to a bowl and chill briefly if desired.

Serve a spoonful of garlic allioli alongside slices of warm or room-temperature tortilla española.