Homemade Tortilla Espanola Recipe

tortilla EspaƱola

Preparation

  • Cook: 45 mins
  • Yield: 1 servings
  • Cooking Method: Cooking
  • Recipe Cuisine: Spanish

Ingredients

  • 8large eggs
  • 1/4 teaspoon kosher salt
  • 2cups extra-virgin olive oil
  • 1 1/2 pound Yukon Gold potatoes ( peeled, halved, and thinly sliced crosswise)
  • 3/4pound yellow onions (thinly sliced)
  • 1cup aioli (mixture of garlic & oil, for serving)

Tortilla Espanola is one of those rare meals that show how a few common ingredients can be elevated to extraordinary status with just a little skill. It is made with egg, potato, olive oil, and sometimes onion.

Even though it may be hard to get excited about an egg and potato omelet, it is one of the best egg dishes when done right. It’s no surprise that the Spanish people enjoy it whenever they can.

The difficult aspect of a national meal prepared by millions of chefs in Spain and across the world is that there are many different interpretations of what a tortilla Espanola should be. In Spain, the meal is known by a variety of names, including tortilla de patatas, tortilla Espanola, and tortilla de papas. (A Spanish Omelette is an American equivalent.) So gather your ingredients and try your hand at creating your Spanish omelet with this simple tortilla recipe!

Instructions

Step 1

In a large mixing basin, whisk together the eggs and a big pinch of salt until foamy and set aside. Now, heat oil until shimmering in a 10-inch nonstick or well-seasoned carbon steel pan over medium-high heat. Toss in the potatoes and onions, which should bubble softly (but not violently) in the oil. Cook, stirring periodically, until potatoes and onions are meltingly soft, approximately 25 minutes, over low heat with a moderate bubbling.

Step 2

Drain excess oil from potatoes and onions in a fine-mesh strainer over a heatproof basin. Make a reserve of oil. Season potatoes and onions liberally with salt in a medium heatproof bowl, stirring well to incorporate. To re-froth the eggs, whisk them briskly, then scrape in the potato and onion and mix until completely incorporated. Do it for five minutes. Set aside.

Step 3

Wipe out the skillet in the meanwhile. In a pan, heat three tablespoons (45ml) of the reserved frying oil over medium-high heat until it shimmers. Scrape the egg mixture into the skillet and cook, swirling and shaking the pan quickly, for 3 minutes, or until the bottom and sides begin to firm.
To begin forming the tortilla Espanola’s puck shape, push the edges in using a heatproof spatula. Keep cooking, adjusting heat as needed to keep the bottom of the tortilla from burning, until the edges begin to firm, approximately 3 minutes more.

Step 4

Place a big upturned flat plate or lid on top of the pan, put your hand on top (using a dish towel if you are heat sensitive), and flip the tortilla into it in one swift motion over a sink or trash can. Return the skillet to heat with one tablespoon (15ml) of the saved oil. Carefully put the tortilla back into the pan and cook for another 2 minutes, or until the second side begins to firm up. To create a spherical puck shape, push the sides all around using a rubber spatula.

Step 5

Cook for another two minutes or until the tortilla is gently browned on the second side. But notice that it should still feel soft in the middle when pushed with a finger. During the final few minutes of cooking, you may turn the tortilla Espanola 2 to 3 more times if desired, which will assist in cooking the middle more uniformly and strengthen the shape.

Step 6

Carefully take the tortilla Espanola out of the pan onto a clean dish (or flip it using the same technique) and set aside for at least 5 minutes before serving with aioli. Tortilla may be sliced into wedges for a bigger meal or cubes for a snack or hors d’oeuvre.
At room temperature, it’s just as delicious, if not better. You may store the leftover tortillas in the refrigerator for up to 3 days; bring them to room temperature before serving. The remaining frying oil may be utilized in other recipes and has a great taste from the extended cooking time with the potato and onion.

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