Tortilla de Patatas, as it’s known in Spain (or Tortilla de Papas or Tortilla Española as it’s known in Cuba and outside of Spain) is an extremely popular dish resembling an omelet. Like most other omelets, it can be made with countless ingredients, such as cheeses, meats and vegetables. But the classic Tortilla Española—the one we grew up eating—is made with eggs, potatoes and onions. Three very basic ingredients, but when combined in a Tortilla Española made with a little love and care, transform into a creamy, sweet and savory sublime experience.
Recipe Notes✏
It seems that every Tortilla Española that came out of our mother’s kitchen was an effortless endeavor, whipped up in minutes and incredibly delicious every time. Easy peasy, right? Well, sort of. There are some important techniques that will make all the difference between a bad or mediocre tortilla and an extraordinary one. The perfect tortilla, as put by famous Spanish chef José Andrés, “is very creamy and slightly runny in the middle.” Here are some tips and tricks we’ve learned over the years for making the perfect Tortilla Española every time!
Tip #1: Fry the onions first, then the potatoes, in good quality olive oil.
Some people prefer to make their Tortilla Española with only egg and potato—sans onion. The onion, however, adds an important touch of sweetness to balance the savoriness of the dish. In order to bring out this sweetness, the onion is fried in the olive oil first to promote caramelization and then the potatoes are added.
It’s also important to use a good quality olive oil (preferably Spanish) for frying, as it will infuse the tortilla with additional flavor. A large quantity of olive oil is required for frying, but most of it is strained off and can be reused.
Tip #2: Don’t whisk your eggs and add an egg yolk.
Whisking the eggs, as you would with a typical omelet, adds air and results in a fluffier texture. For a creamy Tortilla Española, do not whisk the eggs and add an egg yolk.
Tip #3: Let the egg-onion-potato mixture sit for 20 minutes before cooking.
After combining the fried onion and potatoes with the eggs, let the mixture sit for about 20 minutes before cooking the tortilla. This allows the mixture to thicken, so it is less runny and easier to cook.
Tip #4: Cook the tortilla briefly on high heat followed by low heat.
One of the biggest challenges when making a Tortilla Española is ensuring the inside is cooked without overcooking the outside. The trick to this is to cook each side of the tortilla initially on relatively high heat for a very brief period until the edges and bottom just begin to set and then finish it on low heat. While it may be tempting, especially if you’re in a hurry, to cook the tortilla on higher heat, trust us, it’s not worth the few minutes of time you will save. The outside burns very easily and you will end up with a tortilla that is unappetizingly dark and spongy on the outside. A properly cooked Tortilla Española should be golden brown on the outside, as pictured below.
Tip #5: Use a Non-Stick Pan.
Although other types of pans can be used, the most foolproof way of ensuring that your Tortilla Española releases easily from your pan is to use a non-stick pan.
Tip #6: Don’t fret the flip!
The thought of flipping the tortilla from the pan onto a plate may seem daunting at first, but if we can do it, you can do it! We like to use an 8-inch non-stick frying pan for cooking the tortilla, which is small enough for most people to be able to hold with one hand. You’ll also need a rimless plate (or lid) that is slightly larger than the pan (about 10 inches in diameter). The tortilla is ready to be flipped when the edges are completely set and the center is about halfway set (i.e., still wet but not too runny). In order to flip the tortilla, using your dominant hand (with an oven mitt if the handle is too hot) holding the handle of the pan as close to the pan’s edge as possible, take the frying pan off of the heat. With your other hand, place the plate upside down to cover the pan, and while firmly pressing it against the pan, invert the pan and release the tortilla onto the plate. And voilà—you’ve flipped the tortilla! Return the pan to the heat and slide the tortilla, with the uncooked part down, back into the pan to finish cooking.
The tortilla is ready to flip, when the edges are completely set and the center is halfway set.
To flip the tortilla, remove the pan from the heat with your dominant hand and cover with a plate using your other hand.
Then invert the pan and release the tortilla.
Slide the tortilla back into the pan to finish cooking.
Tip #7: Allow the tortilla to rest.
Similar to what you would do with meat or poultry, to retain the moisture of the tortilla it’s important to let it rest after cooking it for at least ten minutes.
Recipe🍽
The Perfect Classic Tortilla Española (Spanish Potato Omelet)
• 8 large eggs
• 1½ lbs of Yukon Gold potatoes
• 1½ cups extra virgin Spanish olive oil
• 1 medium yellow onion, quartered and thinly sliced (julienne style)
• 1½ teaspoons kosher salt, plus more to taste
Step 1: Remove the eggs from the refrigerator and set aside.
Step 2: Preparing the potatoes. Peel the potatoes, cut them in half lengthwise and then crosswise into thin slices (about 3-4 millimeters thick). Pat them dry and set aside.
Step 3: Frying the onion slices. In a large frying pan (about 10 to 11 inches in diameter), heat the olive oil over medium-high heat (about 2-3 minutes). Add the onion slices, reduce the heat to medium and continue to cook, stirring occasionally, until the onion slices are translucent and begin to caramelize (about 10 minutes).
Step 4: Frying the potatoes with the onion slices. Add the potato slices to the frying pan, and continue to cook alternating between medium to medium-high heat (the oil should bubble but not too vigorously) until the potatoes are tender but have not taken on any color and the onions are caramelized, making sure to stir and flip the potatoes and onions often to ensure that the potato slices cook evenly and the onion slices do not burn or stick to the bottom of the pan (about 10-12 minutes).
Step 5: Remove the frying pan from the heat, and using a large fine mesh strainer or colander set over a heat resistant bowl, strain the potato and onion slices from the oil and allow to cool. Strain the olive oil again, if necessary, and reserve.
Step 6: Preparing the egg mixture. In a large mixing bowl, crack 7 whole eggs and the yolk of 1 egg (but do not beat or whisk them). Add the cooled potato and onion slices to the eggs, add the salt and stir until combined. Cover the bowl with aluminum foil and allow to sit for 20 minutes.
Step 7: Cooking the tortilla. In an 8-inch non-stick frying pan, add 1 tablespoon of the reserved olive oil and heat over medium-high heat (about 2 minutes). Off the heat, add the egg-potato-onion mixture (it should sizzle and puff up around the edges) and briskly shake and swirl the pan so the egg mixture settles evenly on the bottom of the pan and the edges just begin to set (about 10 seconds). Return the pan to the stovetop and reduce the heat to low, and continue to cook until the edges of the tortilla are completely set, the center is halfway set (it will still be wet but not runny) and the tortilla is golden underneath (about 6 minutes). While the tortilla is cooking, using a silicone spatula or wooden spoon, gently push the edges of the tortilla toward the center of the tortilla to help form its puck-like shape.
Step 8: Flipping and plating the tortilla. Remove the pan from the stovetop. With your dominant hand using an oven mitt, hold the handle of the pan as close to the edge of the pan as possible, and with your other hand, place a larger (about 10 inches in diameter) rimless plate upside down to cover the pan. While holding the plate firmly against the pan, invert the pan and release the tortilla onto the plate. Set the pan back on the stovetop, add 1 tablespoon of the reserved olive oil and heat over medium-high heat (about 1 minute). Slide the tortilla from the plate into the pan, with the uncooked side down, and cook for about 10 seconds while tucking the edges of the tortilla to neaten the sides. Reduce the heat to low and continue to cook until the tortilla is golden underneath and a toothpick inserted in the center of the tortilla comes out clean (about 2-3 minutes). Remove the pan from the heat, and using another larger rimless plate, invert the pan and release the tortilla onto the plate.
Step 9: Cover the tortilla loosely with aluminum foil and let it rest for a least 10 minutes before serving. Transfer the tortilla to a serving platter (optional).
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