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

Not a Mexican tortilla — this is the Spanish version: a thick, golden cake of thinly sliced potatoes and onions bound with eggs and cooked slowly in olive oil. It should be firm enough to slice into wedges but still slightly custardy in the center. Served at room temperature, it gets better as it sits.

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.