Spanish Tortilla Recipe

Preparation and cooking

1. 1

   Prep ingredients

   Peel the potatoes and cut into about 1/4-inch (0.5 cm) thick slices. Peel and thinly slice the onion.

2. 2

   Cook potatoes and onion

   In a wide, heavy skillet, heat the olive oil over medium heat. Add the potato slices and onion; cook gently, stirring occasionally, until potatoes are tender and translucent, about 15–18 minutes. Do not brown.

3. 3

   Drain and rest

   Using a slotted spoon, transfer the potato and onion mixture to a colander to drain excess oil. Let cool for a few minutes.

4. 4

   Make the egg mixture

   In a large bowl, whisk the eggs with 1.5 teaspoons of salt until smooth. Gently fold in the cooled potatoes and onions, coating evenly.

5. 5

   Cook the tortilla

   Wipe the skillet and add a thin layer of reserved oil (about 1–2 tablespoons). Heat over medium. Pour in the potato–egg mixture, spreading to an even layer. Cook gently until the edges are set and the bottom is golden, about 5–7 minutes.

6. 6

   Flip and finish

   Carefully invert the tortilla onto a plate to flip, then slide it back into the pan to cook the other side until fully set and lightly browned, about 4–6 minutes.

7. 7

   Finish in cazuelas (presentation)

   Preheat the oven to 350°F (175°C). Transfer the tortilla into individual cazuelas and bake 6–10 minutes until the center is set. Remove from oven and let rest 5 minutes.

8. 8

   Serve

   Serve the warm tortilla in cazuelas with a light salad or crusty bread. It can be enjoyed warm or at room temperature.