Spanish Tortilla
Ingredients
- 1 1/2 pounds potatoes – peeled and thinly sliced (~4.5 medium potatos)
- 8 ounces onion – thinly sliced (~1.5 medium onions)
- 1 cups olive oil
- 6 eggs – beaten
- 1 1/4 tsp salt
Instructions
1. Peel and thinly slice the potatoes (about 0.125 inch) and the onion.
2. Heat the olive oil in a 10-inch nonstick skillet over medium heat until shimmering, 2–3 minutes.
3. Add the slices and cook, stirring occasionally, until tender but still pale, 15–20 minutes; keep the heat moderate to avoid browning.
4. Transfer to a colander set over a bowl to drain; return 1 tbsp of the reserved oil to the skillet.
5. Beat the eggs with the salt in a large bowl, then fold in the drained vegetables; let stand 5–10 minutes so the mixture thickens.
6. Reheat the skillet over medium heat with the reserved oil, swirl, and pour in the mixture; smooth the top and gently pull back the edges to let uncooked egg seep underneath for the first minute.
7. Cook until the bottom is golden and the center is just beginning to set but still custardy, 3–5 minutes; shake the pan to loosen and run a spatula around the edge.
8. Invert onto a flat plate slightly larger than the skillet, slide back into the pan raw side down, and cook until set with a slight wobble in the center, 2–4 minutes.
9. Slide onto a plate and rest 5–10 minutes for carryover heat to finish cooking; serve warm or at room temperature, cut into wedges.
Spanish Tortilla, also known as tortilla de patatas, is a thick, tender omelet built from softly cooked potatoes bound with eggs and gently set until custardy. The texture is creamy inside with a lightly golden exterior, and the flavor is savory and subtly sweet from slowly cooked alliums and good olive oil. It’s satisfying yet simple, equally at home as a tapa, a light meal, or a picnic slice served at room temperature.
Its origins trace back to 19th-century Spain, with written references appearing in the early 1800s as potatoes became widespread in Iberian cooking. Over time, it evolved into a national staple, spawning friendly debates over the inclusion of onion and the ideal doneness. Today it stands as a cornerstone of Spanish home cooking and bar culture, a dish that showcases frugality, technique, and the character of local olive oil.