Spanish Tortilla (Tortilla de Patatas)

Name: Spanish Tortilla (Tortilla de Patatas)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: spanish
Ingredients: 600 g waxy potatoes (such as Yukon Gold or Monalisa), peeled, halved lengthwise, and sliced 3-4 mm thick; 1 pcs large yellow onion, finely sliced; 6 pcs large eggs; 400 ml extra-virgin olive oil (for poaching); 1 tsp fine sea salt, divided

By Culiora

Spanish Tortilla (Tortilla de Patatas) served on a plate, photographed in natural light

A classic Spanish tortilla de patatas made with tender, olive-oil-poached potatoes, sweet onions, and custardy eggs. Slow cooking ensures the potatoes turn meltingly soft before folding into seasoned eggs for a golden exterior and juicy interior.

Servings: 4
Prep time: 20 min
Cook time: 35 min
Total time: 55 min

Ingredients

600 g waxy potatoes (such as Yukon Gold or Monalisa), peeled, halved lengthwise, and sliced 3-4 mm thick
1 pcs large yellow onion, finely sliced
6 pcs large eggs
400 ml extra-virgin olive oil (for poaching)
1 tsp fine sea salt, divided

Instructions

Toss the sliced potatoes and sliced onion in a bowl with 3/4 teaspoon of fine sea salt.
Heat the olive oil in a 22-24 cm non-stick skillet over medium heat until a potato slice sizzles gently when dipped in. Add the potatoes and onions; the oil should nearly submerge them. Lower the heat to medium-low and gently poach, stirring occasionally to prevent browning, until the potatoes are completely tender and crush easily with a spatula (about 20-25 minutes).
Set a fine-mesh colander over a heatproof bowl and carefully drain the potatoes and onions. Reserve the drained olive oil (you will need 1 tablespoon for cooking the tortilla; keep the rest for other dishes). Let the potato mixture cool for 5 minutes.
In a large bowl, whisk the eggs with the remaining 1/4 teaspoon of fine sea salt until smooth and uniform, but not overly frothy. Add the warm, drained potato-onion mixture to the eggs, press down gently so the potatoes are submerged, and let sit for 10-15 minutes to allow the potatoes to absorb some of the egg.
Wipe out the skillet, place it over medium-high heat, and add 1 tablespoon of the reserved olive oil. Pour in the egg and potato mixture. Cook for 1-2 minutes, running a heatproof spatula around the edges to loosen and shape them. Reduce heat to medium-low and cook for 3-4 minutes until the bottom is set and lightly golden, and the edges are pulled away from the pan, while the center remains slightly runny.
Place a large, flat, rimless plate or flat skillet lid over the pan. In one swift and confident motion, invert the skillet so the tortilla flips onto the plate. Slide the tortilla gently back into the skillet, raw side down.
Use your spatula to tuck the edges under to create a smooth, rounded puck shape. Cook over medium-low heat for another 2-3 minutes for a traditional juicy center (jugosa), or 4 minutes if you prefer it completely firm throughout.
Slide the tortilla onto a serving plate or board and let it rest for at least 10-15 minutes before slicing into wedges or bite-sized squares.