Tortilla Española
Spain’s famed dish, also known as tortilla de patatas.
By Keith McBrayerFor this recipe, you’ll want just enough potato/onion mixture to mostly fill whatever pan you are using, and enough egg mixture to fill in the gaps and set everything together. For a 12” pan, try 3 large potatoes, 1 onion, and about 6 eggs.
This recipe breakdown originally appeared in The Mouthful, our weekly food newsletter for the curious home cook.
Keith McBrayer
Ingredients
Tortilla components
- eggs6
- potatoes, thinly sliced3 parts3 large potatoes
- onions, thinly sliced1 part1 onion
- olive oil
- salt
Method
Step 1: Pick the right pan
Choose a standard, round frying pan with gently sloping sides. The final tortilla will take the shape of your pan, so it's crucial that it can slide out easily.
Step 2: Fry the potatoes & onions
Fill the pan about 1/3 of the way with olive oil.
Set over medium-high heat and add the sliced potatoes and onions, and a large pinch of salt. until softened.
Step 3: Drain the oil & add the eggs
Use a colander to drain the potatoes.
- save the oil for another use
Add the softened potato mix back to the pan, and pour over enough beaten eggs to fully cover and fill in gaps. Mix together and let it cook over low heat undisturbed.
Step 4: Set & flip the tortilla
Let the mixture fully set on the bottom, and wait until the top is firming up some.
Add a large plate over the top of the pan, and confidently flip the half-cooked tortilla onto the plate.
Slide the inverted tortilla back into the pan to finish cooking the raw underside. Once the tortilla is cooked through, shake it to release and slide it onto a plate or cutting board.
Slice like a pie for service.
FAQ
Also Appears In
Free Spice Guide
Join The Mouthful Newsletter to receive our essential spices list pdf.
Just subscribe to our weekly newsletter where 60,000+ readers get lifestyle protocols, recipe frameworks, Q&A from expert home cooks, and cooking trends explained.
We hate spam too. Unsubscribe anytime.
