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Spanish Tortilla Recipe

Inspired by OvenBird

Time1h

Serves4

Make Spanish Tortilla Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Tortilla

2.2 lb (1 kg) potatoes (Yukon Gold or Russet), peeled and thinly sliced1 large yellow onion, thinly sliced7/8 cup (200 ml) extra-virgin olive oil6 count Large eggs2 tsp fine sea salt1 tsp freshly ground black pepper2 tbsp fresh parsley, chopped (optional)

Finishing (optional)

1 tsp extra-virgin olive oil for serving1/2 tsp flaky sea salt

Method

Tortilla

Prepare ingredients

Peel the potatoes and slice them into 2–3 mm thick rounds or half-moons (depending on size). Thinly slice the onion. Crack the eggs into a large bowl and whisk lightly with 1/2 teaspoon of the salt and the black pepper until combined.

Cook potatoes and onions

In a large nonstick or heavy skillet (10–12 inch / 25–30 cm), heat 180 ml of the olive oil over medium heat until shimmering but not smoking. Add the sliced potatoes and onions, turn the heat to medium-low, and season the mixture with the remaining 1.5 tsp salt. Gently stir to coat with oil, then cook, stirring occasionally and adjusting heat to maintain a gentle sizzle, until potatoes are tender and slightly jammy but not browned, about 20–25 minutes. The goal is soft, confit-style potatoes and translucent onions.

Drain oil

Place a large slotted spoon or spider over a bowl and lift the potatoes and onions out of the oil, letting excess oil drain back into the pan. Reserve the oil for later use. Let the potato–onion mixture cool slightly (about 5 minutes).

Combine with eggs

Add the warm (not piping hot) potato and onion mixture to the whisked eggs. Stir gently to combine, breaking some of the potato slices so the mixture binds. Let sit for 3–5 minutes so eggs start to coat and marry with the potatoes.

Cook the tortilla

Wipe the skillet if you want and return a couple of tablespoons of the reserved oil to the pan (about 1.5–2 tbsp). Heat over medium. Pour the egg–potato mixture into the skillet and spread evenly. Cook undisturbed for 4–6 minutes until the edges begin to set and the underside is golden. Run a spatula around the edges to loosen.

Flip or finish in oven

To flip: invert a large plate over the skillet, hold plate and skillet firmly, flip so tortilla is on the plate, then slide it back into the skillet to cook the other side for 3–5 minutes until set. OR finish in oven: preheat oven to 180°C (355°F) and transfer skillet to oven for 6–8 minutes until egg is set through. Adjust time for desired doneness (slightly creamy center is traditional).

Rest

Slide the cooked tortilla onto a serving plate and let rest for at least 10 minutes. This helps it set and develop flavor. If using, sprinkle chopped parsley and flaky salt on top and drizzle the teaspoon of olive oil before serving.