Spanish Potato Tortilla
A thick Spanish omelette of olive oil stewed potatoes and onion set with eight eggs.
Equipment
- 10 inch ovenproof nonstick skillet
- Slotted spoon
- Colander
- Large platter
Ingredients
Main Ingredients
- 1 ½ lb starchy potatoes such as Yukon Gold or russet, peeled and cut into 1/4 inch slices
- 1 medium yellow onion sliced
- ½ cup olive oil
- 8 large eggs
- ¾ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp fresh parsley chopped, for garnish
Instructions
Cooking
- Soften. Heat the oil in a 10 inch ovenproof skillet over medium heat. Add the potatoes and onion, turn, cover, and cook 20 minutes, turning 3 or 4 times, until a slice breaks easily with a spoon.
- Whisk. Beat the eggs with salt and pepper in a large bowl until no streaks of white remain.
- Drain. Move the potatoes and onion to a colander for 5 minutes. Pour all but about 2 tablespoons of oil from the skillet.
- Cook the base. Heat the broiler on high and raise the stovetop heat to medium high. Return the potatoes to the skillet, pour in the eggs, and cook 5 minutes until the underside is light golden and the edges are set.
- Broil. If the center is still wet, broil about 2 minutes until just set and no liquid egg remains.
- Rest and flip. Rest 5 minutes, place a platter over the pan, flip, and garnish with parsley.
Notes
Substitutions: Use russet or Yukon Gold potatoes. The onion can be left out for a plain version.
Tips: Keep the heat at medium so the potatoes soften without browning, and drain them well. Use an ovenproof skillet for the broiler step.
Storage: Refrigerate 3 to 4 days. Reheat to 165 degrees F. Do not freeze.