dinner

Tortilla Española (Spanish Potato Omelette)

Name: Tortilla Española (Spanish Potato Omelette)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 6 large eggs; 1-1/2 pounds Yukon Gold potatoes, peeled and sliced 1/8-inch thick; 1 medium onion, thinly sliced; 1 cup extra-virgin olive oil (for poaching — you will reuse most of it); Kosher salt

The tortilla española is defined by its flip, the moment when the partially set omelette is inverted onto a plate and slid back into the pan to finish the second side. Before that moment, the potatoes and onions are sliced thin and cooked slowly in olive oil at low temperature, not fried but rather confited until completely tender. They are drained, cooled slightly, then beaten into eggs and rested for ten minutes so the potato absorbs the egg. The mixture cooks in a thin film of olive oil over medium heat, undisturbed, until the bottom is set and the edges have pulled from the pan. The flip requires a plate wider than the pan. Invert decisively. Hesitation produces a torn omelette. The second side cooks for two minutes. The finished tortilla should be thick, pale gold, and slightly custardy in the center when cut. It is served at room temperature in Spain, not hot, which allows the interior to firm slightly and the flavors to develop.

Prep: 15 min Cook: 30 min Total: 45 min Serves: 6

Ingredients

6 large eggs
1-1/2 pounds Yukon Gold potatoes, peeled and sliced 1/8-inch thick
1 medium onion, thinly sliced
1 cup extra-virgin olive oil (for poaching — you will reuse most of it)
Kosher salt

Instructions

Heat the olive oil in a 10-inch nonstick skillet over medium heat. Add the potato slices and onion, separating any pieces that stick together. The oil should gently bubble around the potatoes — you are poaching, not frying.
Cook, turning occasionally with a spatula, until the potatoes are completely tender but not browned, about 15 minutes. Drain through a colander set over a bowl (save that oil — it is incredible for cooking).
Beat the eggs with a generous pinch of salt in a large bowl. Add the warm potatoes and onions and fold gently. Let the mixture sit for 5 minutes so the potatoes absorb some egg.
Heat 2 tablespoons of the reserved oil in the same skillet over medium-high heat. Pour in the egg-potato mixture and spread evenly. Cook for 2 minutes, then reduce heat to medium-low. Cook for 5 to 6 minutes until the bottom is set and golden.
Place a large plate over the skillet. In one confident motion, flip the tortilla onto the plate. Slide it back into the skillet, uncooked side down. Cook for 3 to 4 minutes more.
Slide onto a serving plate. Let it rest for at least 10 minutes before slicing into wedges. Serve warm or at room temperature.

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