Tortilla Cubana Recipe

Parboil potatoes

Place diced potatoes in a medium pot and cover with cold salted water. Bring to a boil and cook until just tender, about 6–8 minutes. Drain well and pat dry with kitchen towels to remove excess moisture.

Sear plantain

While potatoes cook, heat 1 tablespoon olive oil in a 10- to 12-inch ovenproof nonstick or cast-iron skillet over medium-high heat. Add diced plantain in a single layer and sauté until golden brown on most sides, about 4–6 minutes. Transfer browned plantain to a plate and set aside.

In the same skillet, add remaining 1 tablespoon olive oil and 1 tablespoon butter. Reduce heat to medium. Add sliced onion and cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add minced garlic and cook 30 seconds until fragrant.

Add diced chorizo and cook 2–3 minutes until it releases oils and begins to brown. Add diced ham and cook another 1–2 minutes to warm through. Scrape up any browned bits from the pan.

Add the parboiled, dried potatoes to the skillet. Spread everything into an even layer and cook without stirring for 3–4 minutes to let the potatoes get a light crust, then gently toss and continue cooking 2–3 minutes more until potatoes are golden in spots.

Meanwhile, in a large bowl whisk together eggs, milk, salt, black pepper, and cumin (if using) until just combined and slightly frothy.

Reduce skillet heat to medium-low. Return the reserved plantain to the skillet, distributing pieces evenly. Pour the egg mixture gently over the potato, meat and plantain mixture, tilting the pan so eggs fill gaps. Do not stir. Cook on the stovetop until the edges are set but the center is still loose, about 4–5 minutes.

Preheat the broiler to high (or set oven to 400°F / 200°C if you prefer baking). If using broiler: place skillet on a middle-high oven rack and broil until the top is puffed and golden—about 2–4 minutes—watching closely to avoid burning. If using oven: transfer skillet to preheated oven and bake until set and lightly golden on top, 10–12 minutes.

Remove skillet from oven and let the tortilla rest 5 minutes so it finishes setting. Run a spatula around the edge to loosen. Optionally invert onto a cutting board or slide onto a serving plate. Sprinkle with chopped cilantro or parsley before slicing into wedges.

Serve warm or at room temperature. Leftovers keep refrigerated in an airtight container for up to 3 days; reheat gently in a skillet or oven.