New This Month

Spanish Tortilla

Recipe adapted from Aran Goyoaga and her blog, Cannelle et Vanille.

  • Prep:
  • Total Time:
  • Servings: 6

Photography: John Kernick

Ingredients

  • 1/2 cup extra-virgin olive oil
  • 1/2 medium yellow onion, diced medium
  • 2 1/4 pounds russet potatoes (about 3), peeled and cut into 1/2-inch pieces
  • Fine salt
  • 7 large eggs

Directions

  1. In a 12-inch nonstick skillet, heat oil over medium-high. Add onion and cook until beginning to soften, 2 minutes. Add potatoes and 1 teaspoon salt and cook 2 minutes. Reduce heat to medium and cook until potatoes are tender but not brown, 25 minutes, stirring often.

  2. Meanwhile, in a large bowl, whisk together eggs and 1/2 teaspoon salt. With a slotted spoon, add potato mixture to eggs and stir to combine. Pour off oil from skillet; reserve 2 teaspoons.

  3. In an 8-inch nonstick skillet, heat 1 teaspoon reserved oil over medium. Add half the egg and potato mixture and, with a wooden spoon, stir center until eggs begin to set. Use spoon to lightly press edges of tortilla inward and continue to cook, undisturbed, about 2 minutes. Remove pan from heat, cover with a plate, and invert tortilla onto plate. Gently slide tortilla back into pan and cook until set in middle, about 5 minutes. Slide or invert tortilla onto a clean plate, wipe pan clean with a paper towel, and repeat with remaining oil and egg mixture. Let tortillas sit 5 minutes before cutting each into 6 wedges. Serve warm or at room temperature.

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