Spanish Tortilla

Waxy potatoes such as Yukon Golds or red-skinned new potatoes work well in this dish. Avoid using russets.

This recipe is meant for a 9 inch diameter pan. If your pan is larger, add a couple eggs. If your pan is a full 12 inches, add 4 eggs, another potato and another green onion.

  • Prep time: 5 minutes
  • Cook time: 25 minutes
  • Yield: Serves 2-4

Ingredients

  • 6 eggs, beaten
  • 2 Yukon Gold potatoes
  • 2-3 green onions (or 1/4 cup chopped yellow onion), chopped up to the light green parts
  • 1/4 cup extra virgin olive oil
  • Salt

Method

1 Slice potatoes: Slice the potatoes (peeled or unpeeled) into disks between 1/4 and 1/8 inch wide. (Helps to use a mandoline for this purpose.)

2 Fry potato slices in batches: Pour the olive oil into a cast-iron or hard anodized aluminum pan (a pan that will be able to take the heat of a broiler in the oven) and heat it over medium-high heat. When it is hot enough to sizzle the potatoes as soon as they hit the oil – test with an end piece – start frying them in one layer.

Working in batches, fry until they are lightly browned, not crispy. When they are done, let the potatoes dry on a paper towel and salt them well. Keep frying until they are all cooked.

fry potatoes in oil for spanish tortilla dry fried potato slices on paper towel for spanish tortilla

3 Sauté onions, arrange fried potato slices on top: When the potatoes are all done, pour off all but a tablespoon of the oil and sauté the onions. When the onions are just starting to crisp, turn off the heat.

Arrange the onions so they are evenly covering the bottom of the pan.

Arrange the potatoes on top of the onions in a scalloped pattern.

fry onions in cast iron pan for spanish tortilla layer sliced fried potatoes on top for spanish tortilla

4 Add beaten eggs: Return the heat to medium, and add the beaten eggs. Add a generous pinch of salt. Shake the pan to get the eggs to coat everything in the pan.

Let this cook until you see the edges of the tortilla begin to set, then put the pan under the broiler.

pour egg mixture over potatoes for spanish tortilla cook spanish tortilla in cast iron pan until eggs set

5 Broil to brown the top: Cook it under the broiler for 5 minutes, or until the top browns. (If you prefer to finish the tortilla on the stovetop instead of the broiler, slide the tortilla out of the pan onto a plate. Then invert the pan over the plate, and flip the whole thing, pan and plate so that the tortilla falls back into the pan, less-cooked side down.)

Remove the pan and set it to cool for at least 5 minutes. (Be careful, the handle is hot! Drape with a potholder.)

remove spanish tortilla from broiler

6 Cut into wedges and serve. It’s also good at room temperature, and will keep a couple days in the fridge.