You just need four pantry ingredients to make a Spanish tortilla. While there are many variations, this recipe comes closest to our favorite style. It's thick like a frittata with sliced potatoes and onion. It makes great leftovers for lunch.
Course Appetizer, Main Course
Keyword tortilla espanola
Prep Time 5minutes
Cook Time 30minutes
Baking potatoes 40minutes
Author Lynne Curry
4mediumRusset potatoes (about 1 1/2 pounds)
1/2cupextra-virgin olive oil
1mediumonion, thinly sliced
1teaspoonfine sea salt
1/4cupchopped Italian parsleyoptional
Microwave or bake the potatoes until they are firm-tender. Let them cool slightly, peel and slice 1/4-inch thick and set aside. Have a plate that is slightly larger than the pan's diameter on hand.
Meanwhile, heat 1/4 cup of the oil in an 9-inch skillet over medium heat. Add the onion and cook, stirring occasionally, until they soften and begin to turn golden brown, about 10 minutes.
Whisk the eggs in a medium mixing bowl with the salt and pepper. When the onions are cooked, transfer them with a slotted spoon, draining them from the oil, and add them to the eggs.
Add the remaining 1/4 cup oil to the pan over medium heat. Add half of the potato slices and fry until they are tender and are very lightly browned, about 8 minutes. Transfer the potatoes to the egg mixture with the slotted spoon and continue cooking the remaining potatoes. Drain them from the oil and add them to the egg mixture. Combine the ingredients thoroughly and gently. (Some cooks like to let the mixture sit for about 15 minutes, so you can prepare the recipe up to this point in advance.)
Remove all but 1/4 cup of the oil (enough to slick the pan) and return the pan to the stove top over medium heat. Pour in the egg mixture and cook until the edges begin to set, about 4 minutes. Give the pan a shake to make sure the tortilla isn't sticking, Reduce the heat to low, cover the pan and cook until the tortilla is set along the edges, about 8 minutes. The center will still be liquid.
Invert the tortilla onto the plate. Add additional oil to the pan and slide the tortilla back into the pan. Cook, uncovered, until the bottom is set, about 4 minutes more.
Slide the tortilla onto a clean serving plate. Cut into wedges before warm or at room temperature sprinkled with the parsley, if using. Store leftovers wrapped in the refrigerator for up to 3 days.
If you start with raw potatoes, peel and slice them in advance. Increase the olive oil to 1 cup and cook the potato slices in batches until fork tender lightly golden brown, about 18 minutes per batch.