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Recipe

Spanish Potato Tortilla (Tortilla Española)

Sarah Jay

Servings: four as a main course; twelve as a tapa.

A closer relative to the Italian frittata than a Mexican flour or corn tortilla, a Spanish tortilla is so much more than the sum of its humble parts. Potatoes are the star, but tortillas welcome variation. The tortilla makes an excellent breakfast, lunch, dinner, snack, or crowd-pleasing tapa. If you have a mandoline, this would be a great time to use it. If you’ve never used one, or it’s been a while, watch our video on how to use a mandoline.

Ingredients

  • 1-3/4 cups vegetable oil for frying (I use plain olive oil, but never a great extra-virgin)
  • 1-3/4 lb. (about 5 medium) low- to medium-starch potatoes, such as Yukon Gold, peeled
  • 2-1/4 tsp. coarse salt
  • 12 to 14 oz. onions (2 to 3 medium), diced
  • 5 medium cloves garlic, very coarsely chopped (optional)
  • 6 large eggs
  • 1/8 tsp. freshly ground black pepper (optional)

Nutritional Information

      Nutritional Sample Size per tapa portion
      Calories (kcal) : 170
      Fat Calories (kcal): 90
      Fat (g): 10
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 105
      Sodium (mg): 400
      Carbohydrates (g): 15
      Fiber (g): 2
      Protein (g): 5

Preparation

  • In a 10-1/2-inch nonstick skillet that’s at least 1-1/2 inches deep, heat the oil on medium high. While the oil is heating, slice the potatoes thinly, about 1/8 inch. Transfer to a bowl and sprinkle on 2 tsp. of the salt, tossing to distribute it well.
  • When the oil is very hot (a potato slice will sizzle vigorously around the edges without browning), gently slip the potatoes into the oil with a skimmer or slotted spoon. Fry the potatoes, turning occasionally (trying not to break them) and adjusting the heat so they sizzle but don’t crisp or brown. Set a sieve over a bowl or else line a plate with paper towels. When the potatoes are tender, after 10 to 12 minutes, transfer them with the skimmer to the sieve or lined plate.
  • Add the onions and garlic (if using) to the pan. Fry, stirring occasionally, until the onions are very soft and translucent but not browned (you might need to lower the heat), 7 to 9 minutes. Remove the pan from the heat and, using the skimmer, transfer the onions and garlic to the sieve or plate with the potatoes. Drain the oil from the skillet, reserving at least 1 Tbs. (strain the rest and reserve to use again, if you like) and wipe out the pan with a paper towel so it’s clean. Scrape out any stuck-on bits, if necessary.
  • In a large bowl, beat the eggs, 1/4 tsp. salt, and the pepper (if using) with a fork until blended. Add the drained potatoes, onions, and garlic and mix gently to combine with the egg, trying not to break the potatoes (some will anyway).
  • Heat the skillet on medium high. Add the 1 Tbs. reserved oil. Let the pan and oil get very hot (important so the eggs don’t stick), and then pour in the potato and egg mixture, spreading it evenly. Cook for 1 minute and then lower the heat to medium low, cooking until the eggs are completely set at the edges, halfway set in the center, and the tortilla easily slips around in the pan when you give it a shake, 8 to 10 minutes. You may need to nudge the tortilla loose with a knife or spatula.
  • Set a flat, rimless plate that’s at least as wide as the skillet upside down over the pan. Lift the skillet off the burner and, with one hand against the plate and the other holding the skillet’s handle, invert the skillet so the tortilla lands on the plate (it should fall right out). (See How to do the flip for photos of this process.) Set the pan back on the heat and slide the tortilla into it, using the skimmer to push any stray potatoes back in under the eggs as the tortilla slides off the plate. Once the tortilla is back in the pan, tuck the edges in and under itself (to neaten the sides). Cook until a skewer inserted into the center comes out clean, hot, and with no uncooked egg on it, another 5 to 6 minutes.
  • Transfer the tortilla to a serving platter and let cool at least 10 minutes. Serve warm, at room temperature, or slightly cool. Cut into wedges or small squares, sticking a toothpick in each square if serving as an appetizer.

Reviews

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Reviews

  • user-4969703 | 05/15/2017

    A couple tricks I've learned.
    In Spain they sell a flat plate with a handle on bottom for flipping. I use a flat lid that fine my skillet. Easy to hold and flips perfectly.
    I put some veggies in, like red peppers, even eggplant or asparagus. Jamón Serrano, sliced very thinly, is also great. Not too much, though.

  • chefwannabe | 12/12/2014

    Ok I did something disastrously wrong! This looked like scrambled egg mess. The flavours were fine but I couldn't get down the technique of flipping the tortilla. Couldn't it be done like a frittata where it is finished cooking in an oven (so you don't have to flip it) but it still cooks on top??

  • michtlan | 10/11/2014

    Good recipe with excellent instructions. I adjusted for a 12" nonstick skillet, lowered the heat, and added a bit of flavor - chiles and spices. I used pure olive oil and a white potato from the farm's potato cellars(chippers used for making potato chips). Next time I will flavor it differently as it is a dish that will adjust well to different ethnic flavors.

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