Spanish Tortilla

By Mark Bittman

Spanish Tortilla
Carrie L. Solomon for The New York Times
Total Time
40 minutes
Rating
4(2,751)
Comments
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The Spanish tortilla has nothing in common with the Mexican variety except its shape and its name. One is just a bread. The other can be an appetizer, a snack, or even a light meal. But the Spanish tortilla has another advantage: because it is better at room temperature than it is hot, it should be made in advance, anywhere from 15 minutes to a few hours. In its most basic form, the tortilla is a potato and egg open-faced omelet that derives most of its flavor from olive oil. Onions or scallions can replace the potato in part or entirely, as can cooked greens like chard. The only hard part is turning the partly formed tortilla, so do it swiftly and carefully (using a nonstick skillet makes it much easier). The worst that will happen is that a little potato and egg will be left behind when you return the cake to the skillet. If you can't bring yourself to risk the flip, just slide the pan into a 375-degree oven until the eggs are completely set, but not overcooked.

Featured in: THE MINIMALIST; The Tortilla As Omelet

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Ingredients

Yield:3 main-course or 6 appetizer servings
  • 1¼pounds potatoes, 3 or 4 medium
  • 1medium onion
  • 1cup olive oil
  • Salt and freshly ground black pepper
  • 6extra-large or jumbo eggs
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)

980 calories; 84 grams fat; 14 grams saturated fat; 0 grams trans fat; 57 grams monounsaturated fat; 10 grams polyunsaturated fat; 38 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 20 grams protein; 988 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Peel and thinly slice potatoes and onions; it's easiest if you use a mandoline. Meanwhile, heat oil in an 8- or 10-inch nonstick skillet over medium heat. After 3 or 4 minutes, drop in a potato slice. When tiny bubbles appear around its edges, add potatoes, onions, a good pinch of salt and a liberal sprinkling of pepper. Gently turn mixture in oil with a wooden spoon, and adjust heat so oil bubbles lazily.

  2. Step 2

    Cook, turning potatoes gently every few minutes, until they are tender when pierced with a small knife. Adjust the heat so they do not brown. If potatoes begin to break, they are overdone; stop cooking immediately. As potatoes cook, beat eggs with some salt and pepper in a large bowl.

  3. Step 3

    Drain potatoes in a colander, reserving oil. Wipe out skillet, and heat over a medium flame for a minute. Add 2 tablespoons oil. Gently mix warm potatoes with eggs, and add to skillet. As soon as edges firm up, after a minute or so, reduce heat to medium-low. Cook 5 minutes.

  4. Step 4

    Insert a rubber spatula all around edges of tortilla to make sure it will slide from pan. The top will still be runny. Carefully slide out onto a plate. Cover with another plate, and holding plates tightly, invert them. Add another tablespoon oil to skillet, and use the spatula to coax tortilla back in. Cook 5 minutes, then slide from skillet onto a clean plate. Serve warm (not hot), or at room temperature. Do not refrigerate.

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Ratings

4 out of 5
2,751 user ratings
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Comments

Sandi

Trick is to let the potatoes soak in the eggs - about 15 minutes or so. Was taught how to make this by my Spanish brother-in-law. He insisted this step was critical.

Cova

I am a Spaniard and have made this many times. I suggest fliping the pan directly over the plate. I would skip the pepper. I personally prefer runny egg and overcooked potatoes for this recipe (i start cooking the potatoes before the onions). It may look simple but it takes some practice to master the technique and timing. This is great for breakfast and snacking. Best if served with good bread.

Reno

I have made this Tortilla de Patata many times in my life and my Mama before me...It is a special deal for company and family...at least twice a month. I peel slice and par cook in Micro wave the potatoes...sauté the onions, vary with spinach, green & red sweet peppers. Most of the time the Traditional.

Prep ahead?

Can has anyone done the potatoes ahead- like the night before- to use in tortilla the following morning???

Julie

Excellent tortilla. I followed two key suggestions from other reviewers as well as the video link posted by Ted Ray and (1) started cooking onions first to help them caramelize more and (2) letting the potato and onion mixture sit in the eggs for 15 min before cooking to absorb the egg. Will definitely make this again.

DOminique Freire

The need for garlic and other flavors is mentioned by 14 different reviewers. This is a very bland recipe and needs spicy up!

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