Tortilla española is essentially the national dish of Spain. You can eat it as a tapa, for breakfast, in a bocadillo (sandwich), or for dinner with salad and a bit of jamón. Basically anytime, anywhere. We had a great one at Valdubón and I think it’s because they weren’t afraid to use a lot of olive oil. No fear!
4 to 6 as a Tapa or Appetizer
Cooking Methodfrying, pan-frying
Total Timeunder 1 hour
Make Ahead RecipeYes
Recipe Coursemain course, tapas/small plates
Dietary Considerationgluten-free, kosher, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
Mealbreakfast, dinner, lunch
Taste and Texturesavory
- ¼ cup extra virgin olive oil
- 1¼ pounds waxy potatoes, peeled and thinly sliced
- 1 medium onion, thinly sliced
- 8 extra-large eggs
- Kosher salt and freshly ground black pepper
Heat the oil in a large cast-iron or nonstick skillet over medium-high until very hot but not smoking. Add the potatoes and onion, season with salt and pepper, reduce the heat to medium, and cook, stirring occasionally and adjusting the heat if necessary so that the vegetables do not brown, until the potatoes are tender when pierced with the tip of a paring knife, 15 to 20 minutes.
Meanwhile, beat the eggs with salt and pepper to taste in a large bowl. Add the potatoes to the eggs, then pour into the skillet, spreading the potatoes evenly in the pan. Cook for about 1 minute, just to set the bottom of the egg mixture. Reduce the heat to medium-low and cook for 20 minutes, or until almost set throughout. Carefully flip the tortilla over (invert it onto a plate if you must, then slide it back into the pan, bottom side up) and cook for 5 minutes longer, until set. Flip out onto a clean plate and allow to rest for 5 minutes. Serve warm or at room temperature.
2008 Frappe Inc.