Spanish Tortilla (Tortilla Española)
By Middagsarkivet
- Easy
- 4 servings
In Spain this is bar food, cut into wedges and eaten standing up. In Nordic households it has quietly become something else: a Tuesday supper when the fridge holds eggs and a bag of potatoes, and a cold slice in a lunchbox the next day. It travels well, it costs almost nothing, and it is one of the few hot dishes that genuinely improves after a few hours on the counter.
The argument in Spain is whether onion belongs in it. The Nordic version does not take part in that argument, it just puts the onion in. The other argument is how much olive oil to use. The traditional answer is a great deal, enough to submerge the potatoes, but a generous half cup in a small skillet does the job and leaves the potatoes soft rather than crisp, which is the point.
The flip is the only part that frightens people. Use a nonstick skillet no wider than 9 or 10 inches, a plate bigger than the pan, and commit to the motion. A tortilla that lands slightly crooked still tastes right.
How to make it
- 1
Slice the potatoes
Peel the potatoes and slice them about 1/8 inch thick. Thin coins, not matchsticks. Pat them dry with a towel so they do not spit in the oil.
- 2
Cook the potatoes and onion
Heat the olive oil in a 9 or 10 inch nonstick skillet over medium heat. Add the potatoes and sliced onion with 1 teaspoon of the salt. The oil should come close to covering them. Cook at a lazy bubble, stirring gently every few minutes, until the potatoes are completely tender and break when pressed with a spoon. They should not brown.
- 3
Drain
Set a colander over a bowl and drain the potatoes and onion, saving the oil. Let them sit for a couple of minutes so the oil runs off.
- 4
Mix with the egg
Beat the eggs in a large bowl with the remaining 1/2 teaspoon salt and several grinds of black pepper. Fold in the warm potatoes and onion and let the mixture stand so the potatoes soak up some egg.
- 5
Set the first side
Wipe the skillet and return 1 tablespoon of the reserved oil to it. Heat over medium. Pour in the egg and potato mixture, spread it level, and cook until the edges are set and the bottom is golden, loosening the sides with a spatula as you go. The center will still be loose.
- 6
Flip
Slide a plate larger than the pan over the top, press down with one hand, and invert the whole thing in one motion. Return the skillet to the heat, add another teaspoon of oil, and slide the tortilla back in, uncooked side down.
- 7
Finish
Tuck the edges in with the spatula to round the sides and cook until the second side is set and lightly golden. The center should be just firm with no liquid egg, which means an internal temperature of 160°F (71°C) if you want to check.
- 8
Rest
Slide the tortilla onto a plate and let it rest at least 10 minutes before cutting. Scatter with chopped parsley if you like.
A couple of tips
A wide skillet makes a thin tortilla. Use one no bigger than 10 inches across so the omelette stands at least an inch tall.
Keep the heat low while the potatoes cook. If they brown, the tortilla tastes like fried potatoes instead of tasting like tortilla.
Strain the drained oil through a sieve and keep it in a jar. It is now potato and onion flavored and good for frying eggs.
What you need
- a 9 or 10 inch nonstick skillet
- a flat plate wider than the skillet
- an instant-read thermometer
Serving
Serve lukewarm in wedges with a tomato salad and bread, or cold the next day as a lunchbox slice with a dab of mayonnaise.
Storing it
Keeps 3 days covered in the refrigerator. Let it come to room temperature before eating, or warm wedges briefly in a dry skillet. It does not freeze well, the potatoes turn grainy.
Nutrition per serving
| Calories | 370 kcal |
|---|---|
| Fat | 21 g |
| of which saturated | 4 g |
| Carbohydrates | 33 g |
| of which sugars | 3 g |
| Fiber | 4 g |
| Protein | 14 g |
| Salt | 2 g |
Questions and answers
- Can you make Spanish tortilla ahead of time?
- Yes, it is arguably better made a few hours ahead and left at room temperature. Anything beyond four hours on the counter goes in the refrigerator.
- Can you freeze Spanish tortilla?
- Not recommended. Cooked potato turns mealy and watery after thawing, and the egg weeps.
- Which potatoes work best?
- Plain russets or yellow all-purpose potatoes both work. Russets break down softer, yellow potatoes hold their shape in slices.
- Do I have to use that much olive oil?
- The potatoes need enough oil to poach rather than fry, but almost all of it is drained off and saved. Only about 2 tablespoons stay in the finished tortilla.
- How do I flip it without disaster?
- Use a plate wider than the pan, hold it flat against the rim, and turn the pan over quickly in one motion rather than easing it. Do it over the sink if you are nervous.
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- $0.215
- 1 min 30 sec
- 5
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|---|---|---|---|---|---|
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