This tortilla española recipe from Syklar in Madrid produces a stunning hubcap-sized omelet made of waxy potatoes fried until melty-soft in Andalusian olive oil. (Sylkar uses Monalisa potatoes, but we substitute the more widely available Yukon Gold here.)
The cook time of the potatoes varies significantly depending on their age and moisture content; be sure to cook them until very soft and beginning to break down. The idea is to softly “boil” the potatoes in the oil, not brown or crisp them. The leftover oil from step 1 is flavorless and can be repurposed. To minimize mess, the plate used for flipping the tortilla in step 4 should fit snugly inside the rim of the nonstick skillet.
Featured in, “In Madrid, It’s All About the Egg.”
- 3 cups plus 2 Tbsp. extra-virgin olive oil
- 2 lb. Yukon gold potatoes, peeled and cut into ⅛-in. slices
- 5 large eggs
- 1 small vidalia onion (7 oz.), coarsely chopped
- 2½ tsp. kosher salt