My first successful tortilla española! So easy. Great recipe. Thanks!
Tortilla Española
Credit: David Sawyer
SERVES 4 – 8
This classic Spanish dish can be served for breakfast, cut in cubes for tapas, or as a summer lunch with a bowl of gazpacho. A quick note: Add the potato mixture while it's hot enough to start cooking the eggs but not so hot as to soufflé them.
3⁄4 cup Spanish olive oil
6 medium russet potatoes, peeled, quartered, and thinly
sliced
1 medium yellow onion, peeled, halved, and thinly sliced
6 eggs
1. Heat oil over medium-high heat in a 10" sauté pan. Add potatoes and onions and cook, lifting and turning, until potatoes are soft but not brown, about 20 minutes.
2. Beat eggs in a large bowl until pale yellow. Transfer sautéed potatoes and onions with a slotted spoon to beaten eggs. Reserve oil.
3. Heat 1 tbsp. reserved oil in the same pan over medium heat. Add egg and potato mixture, spreading potatoes evenly in the pan. Cook uncovered until the bottom is lightly browned, about 3 minutes.
4. Gently shake pan so tortilla doesn't stick, then slide a spatula along edges and underneath tortilla. Place a large plate over pan and quickly turn plate and pan over so tortilla falls onto plate. Add 1 tsp. reserved oil to pan, slide tortilla back in (uncooked side down), carefully tuck in sides with a fork, and continue cooking over medium heat until eggs are just set, about 3 minutes. Cut into wedges and serve at room temperature.
Ratings & Reviews (5)
Sorry, no flavorings for huevos y papas. May I suggest beating your huevos until frothy, stir in sliced olives and pimientos and then add papas. Garnish with fresh thyme. Add teaspoon course or kosher salt when cooking potatoes and onions. Take it up a notch!
This recipe is super-authentic. Some spanish home cooks add a pinch of baking powder to make the batter puff up more. Frequent additions include baby artichoke slices, spinach, grated zucchini -- all which need to be sauteed separately before adding to remove the water content.
Straightforward. Exactly what it's supposed to be. Boring to some, authentic to others.
Change the onion for a couple of leeks, et voila Tortilla de Patata with a twist!!! (mainly prepared this way in the Basque Country in north Spain)
Tortilla Española
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