Tortilla De Papa Recipe

Prepare potatoes and onion

Peel the potatoes and cut them into 3–4 mm (about 1/8–1/4 in) thick slices, then stack and cut into batons roughly the same thickness (or cut into thin half-moons). Peel and thinly slice the onion into half-moons. Rinse the potato pieces briefly in cold water and drain well; pat dry with a clean kitchen towel or paper towels.

Cook potatoes and onion

Heat 120 ml of the olive oil in a wide nonstick or heavy skillet over medium-low heat. When the oil is warm (not smoking), add the potatoes and onions in an even layer. Salt with 1 tsp of the salt. Cook gently, stirring occasionally and adjusting heat as needed so the potatoes soften and become tender but do not brown aggressively, about 20–25 minutes. The potato should be fully cooked and slightly jammy. If using a smaller pan, cook in two batches to avoid overcrowding.

Drain and cool

When the potatoes and onions are tender, use a slotted spoon to transfer them to a colander placed over a bowl to recover oil. Let them drain and cool for 5 minutes; reserve about 30–40 ml of the cooking oil for frying the tortilla later (save the rest for other uses). Taste a small piece and adjust seasoning with a pinch more salt if needed.

Beat eggs and combine

Crack the eggs into a large bowl. Add the remaining 1 tsp salt and the ground black pepper. Beat the eggs lightly until just combined. Add the warm (not hot) potatoes and onions to the eggs and gently fold to coat; let the mixture rest 3–5 minutes so the potatoes absorb some egg and the flavors meld.

Cook the tortilla

Heat the reserved 30–40 ml olive oil in a 22–24 cm (9–10 in) nonstick or well-seasoned skillet over medium heat. When the oil is hot, pour in the egg-potato mixture, spreading it evenly and pressing gently to compact. Cook on medium-low so the bottom sets without burning, about 6–8 minutes. Shake the pan occasionally to ensure it is not sticking and run a spatula around the edge to loosen.

Flip and finish

When the top is still slightly runny but the bottom is golden and set, cover the pan with a large plate (slightly larger than the skillet). Holding the plate firmly, invert the skillet so the tortilla lands on the plate. Slide the uncooked side back into the same skillet with a little more oil if needed. Cook for another 4–6 minutes until set and lightly golden. Alternatively, finish under a preheated broiler for 2–3 minutes if your skillet is broiler-safe.

Rest and slice

Slide the finished tortilla onto a serving plate. Let it rest at room temperature 10–15 minutes to firm up and develop flavor. Sprinkle chopped parsley if using. Slice into wedges or squares to serve warm or at room temperature.

Serve slices of tortilla de papa with a simple side of mixed salad greens dressed with lemon, olive oil, salt and pepper, and lemon wedges on the side. The tortilla is also excellent at room temperature for sandwiches or as part of a tapas spread.