Recipes › Yellow Potato › Spanish Tortilla with Yellow Potato
Spanish Tortilla with Yellow Potato
A thick, golden Spanish egg and potato omelette that's equally at home as tapas, a picnic centerpiece, or a lazy weekend brunch. Yellow potatoes' waxy flesh holds its structure perfectly through the slow olive oil cook, resulting in tender slices that bind into a cohesive, satisfying cake.
Yellow Potato is usually ready June to July. More yellow potato recipes, or see what to sow this month where you are.
Ingredients
- 1½ lbs yellow potatoes, peeled and thinly sliced into rounds
- 8 large eggs
- ½ cup olive oil, plus more as needed
- 1 medium yellow onion, halved and thinly sliced
- 1½ tsp salt
- ½ tsp black pepper
Contains: eggs.
Method
- Heat olive oil in a 10-inch non-stick skillet over medium-low heat. Add potatoes and onion, season with salt, and cook gently for 20 to 25 minutes, stirring occasionally, until potatoes are completely tender but not browned.About 25 min
- Drain potatoes and onion through a colander, reserving the oil. Beat eggs with salt and pepper in a large bowl. Add warm potato mixture and gently fold in. Let rest 5 minutes.About 7 min
- Return 2 tbsp of the reserved oil to the skillet over medium heat. Pour in the egg-potato mixture and press gently to level. Cook for 4 to 5 minutes until edges are set and bottom is golden.About 5 min
- Place a large plate over the skillet and flip the tortilla onto the plate in one confident motion. Slide back into the pan and cook 3 to 4 minutes more until just set through the center.About 4 min
- Let rest for 5 minutes before slicing into wedges. Serve warm or at room temperature.About 5 min
Tips
- The potato confit step (slow-cooking in olive oil) is what distinguishes a great tortilla from a mediocre one
- The flip is the only difficult moment — practice the motion with a dry pan before committing
- A slightly undercooked center is traditional and desirable — not raw, just very tender
Ring the changes
- Add a roasted red pepper to the egg mixture for color and sweetness
- Include a handful of fresh spinach for a verdant tortilla
Keeping it
Keep at room temperature for up to 2 hours. Refrigerate wrapped for up to 3 days. Excellent cold as picnic food.
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