Tortilla Gallega Recipe

Main Tortilla

1. 1

   Prepare potatoes and onion

   Peel the potatoes and rinse. Using a knife or mandoline, slice them about 3 mm (1/8") thick; aim for uniform slices so they cook evenly. Trim and halve the onion, then slice it thinly into half-moons.

2. 2

   Cook potatoes and onion

   In a wide frying pan (about 10–12 inches / 25–30 cm), pour 120 ml olive oil and warm over medium heat until shimmering but not smoking. Add the sliced potatoes and onions, stir to coat in oil, and spread into an even layer. Reduce heat to medium-low. Cook gently, stirring occasionally and turning slices so they soften and become tender but do not brown aggressively — this should take about 20–25 minutes. The potatoes should be fork-tender. If oil level looks low during cooking, add a splash more olive oil (reserve in pan).

3. 3

   Season and drain

   When potatoes and onions are tender, season with 1 1/2 tsp of the sea salt (reserve remaining for eggs) and the smoked paprika; stir gently to combine. Using a slotted spoon, transfer the potatoes and onions to a large bowl, leaving most of the oil in the pan. Let the mixture cool for 5 minutes so it won't scramble the eggs when mixed.

4. 4

   Beat eggs

   Crack the eggs into a separate bowl. Add the remaining 1/2 tsp sea salt and the black pepper. Beat lightly until combined. Pour the warm (not hot) potato-and-onion mixture into the eggs and stir gently to coat. Let sit for 2–3 minutes so the eggs begin to cling to the vegetables.

5. 5

   Cook the tortilla — first side

   Wipe the frying pan if it is very greasy, leaving about 1–2 tbsp of the olive oil used for frying. Heat the pan over medium heat. Pour the egg-potato-onion mixture into the pan, spreading it evenly and pressing down gently with a spatula to compact. Cook for 6–8 minutes until the bottom is set and light golden. Shake the pan occasionally to ensure it isn't sticking.

6. 6

   Flip and finish

   Place a large flat plate (slightly larger than the pan) over the pan. Carefully invert the pan so the tortilla lands on the plate. Add a tablespoon of oil to the now-exposed pan surface if needed, then slide the tortilla back into the pan, uncooked side down. Cook 4–6 more minutes for a slightly runny center, or 8–10 minutes for a fully set center. Reduce heat if the tortilla is browning too fast.

7. 7

   Rest and serve

   When cooked to your liking, slide the tortilla onto a serving platter. Let it rest 5–10 minutes — this helps it set and makes slicing cleaner. Sprinkle chopped parsley and drizzle 1 tbsp extra-virgin olive oil over the top, and serve with lemon wedges if using.