1 hour
Spanish Tortilla
- Yield 3 main-course or 6 appetizer servings
- Time 40 minutes
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Carrie L. Solomon for The New York Times
Ingredients
- 1 ¼ pounds potatoes, 3 or 4 medium
- 1 medium onion
- 1 cup olive oil
- Salt and freshly ground black pepper
- 6 extra-large or jumbo eggs
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Nutritional Information
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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. -
Preparation
- 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.
- 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.
- 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.
- 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.
Cooking Notes
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.
265 This is helpful
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.
241 This is helpful
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.
94 This is helpful
Maureen
Use a pan that is the same size or smaller than a dinner plate. To turn the tortilla, place a dinner plate over the pan and flip the pan over turning the tortilla onto the plate. Slide the tortilla back into the pan, using a rubber spatula to help.
86 This is helpful
judy
I grew up eating this and have made it a million times. Firstly, I heat a couple cloves of garlic in the oil till I can smell them and then remove. If I have left over french fries from a previous meal (even fast food) I will use them. Sometimes I get extra french fries just for that reason.........
66 This is helpful
Andreas
Instead of trying to flip the tortilla just use an oven safe skillet and stick it in the broiler for a few minutes monitoring it. It's way easier and has always worked just as well for me!
62 This is helpful
Cathy
No one has mentioned letting the eggs set around the edges and then running a silicone spatula under the edge to let some of the uncooked egg run underneath. Do this around the edges of the pan until the center begins to look a little set. Makes the flipping a lot easier. Also - I use cast iron for this all the time. No sticking issues whatsoever.
45 This is helpful
carvingthyme
Guys— (and I mean that in the broadest of terms) the easiest way to flip a tortilla is to oil & heat a second skillet, place it on top of the one with the tortilla and using hand towels, deftly flip it over. Done deal!
42 This is helpful
Liza
I actually made this yesterday but saw this post today - basically the same recipe except 1/2 c of oil and 5 large eggs. I suppose the amount of oil doesn't really matter since you drain it after the potatoes and onions cooked anyway. I've tried using even less oil in the past and it just doesn't work, so don't bother. Served it with romesco sauce (mine basically from the Jose Andres tapas cookbook).
38 This is helpful
Ted Ray
This is one of my favorite Spanish foods because of the high 'comfort' level it imparts. I have always followed Omar Allibhoy's video recipe which can be found here on YouTube: https://youtu.be/JceGMNG7rpU It turns out flawless every time!
34 This is helpful
Rob
I used a 10 inch pan the first time and the tortilla was much flatter than what you see in Spain(or for that matter what is pictured above). Second time I made it I used an 8 inch pan and although it seemed like a lot of oil and potatoes when in the smaller pan it came out perfectly and looked and tasted like what you get in Spain.
31 This is helpful
josee
I have made this several times but this time might be my best yet. I sliced my potatoes with a mandolin. I also sliced baby leeks. I spread everything on a cookie sheet and coated with olive oil, cooked at 400 degrees for 12 mins. I layered the potato slices on the bottom and sides of a large skillet. I sprinkled the leeks on top of that. I added some very finely chopped mustard greens. 12 eggs from my hens. A bit of shredded manchego. I finished in 375 oven 10 mins. Flipped on plate. Heaven.
29 This is helpful
Stella B
I toss the potato slices with two T. of olive oil and cook them for 5 minutes in the microwave, stirring every two minutes. The resulting tortilla is identical to a tortilla made the "right way" and there is a lot less waste. I slice the potatoes into cold water, drain, and spread them on a towel to pat dry. That keeps them from sticking together while cooking.
27 This is helpful
Mike
This is actially one of the most beloved and popular dishes in all of Spains soo....
27 This is helpful
NJfoodie
A staple in our family, but Mark's recipe uses too much olive oil and too many eggs. Penelope Casas (Foods and Wines of Spain) gives better directions. Very easy once you get the knack.
25 This is helpful
Jason
Add the onions for a few minutes before the potatoes to let caramelize
19 This is helpful
Xavier
So I used only 1/2 cup of oil and sweet onions. I also added a little jamon serrano and a pinch of smoked paprika. Off. The. Chain!
17 This is helpful
justin andres
Great guide, but this misses some crucial steps. The only way to get the great flavor associated with tortilla is to caramelize the onions in oil for a while before adding the potatoes. It gives a delicious sweetness. Also, as someone else mentioned, letting the cooked potato/onion mixture sit with unbeaten eggs (break the yolks and stir it all together lightly) for 15 minutes lets it thicken to the right consistency before making the tortilla. Buen provecho!
15 This is helpful
Karen
The next time, I'll use less olive oil -- perhaps 3/4 cup -- to make it lighter. One cup of olive oil was too much. This tortilla comes together quickly, especially if you use a mandoline. This is an excellent Lenten dish that can be made ahead and served at dinner; it really is very good once it's had a chance to come to room temp.
12 This is helpful
Julio
There is available a set of skillets.called "frottata" that allows making tortilla a cinch as they are engaged You cook the mix one side, then flip.the set and finish cooking. Either Calphalon or Cuisinart sells it. I have two sets, one at home smd the other one in my cottage.
12 This is helpful
John Bussoletti
To help with the successful flipping, you can also put the skillet under the broiler for a few minutes when the bottom has solidified. That way both sides are partially solid before trying to flip the tortilla.
10 This is helpful
Stella B
Yes. we usually eat half for dinner and the other half for lunch the next day.
9 This is helpful
judy
I too am a Spaniard and grew up with this. Lately I will used left over fries from a restaurant meal -or even from McDonalds to shorten the cooking time....... I also employ the 'hot wok, cold oil" method. I heat my skillet then add the oil (potatoes and onion already cooked at this point) then pour in the egg, potato, onion mixture and reduce the heat. When the bottom is done I put a plate over the pan. flip the omelet onto the plate and then slide back into the pan.
9 This is helpful
Grace McGrath
I have made this many times. I always start the potatoes before the onions because by the time the potatoes are cooked, the onions are often burned. And why drain the oil and then save it and put it back in the pan? Too fussy for my taste.
7 This is helpful
Pam N
I'm in Barcelona now and just made this in a miniature version for one using leftover patates bravas from a restaurant and a little bit of minced onion plus 2 eggs. Not so hard to turn over with a wide round spatula. Pretty tasty!
7 This is helpful
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