Tortilla Espanola

Name: Tortilla Espanola
Prep time: 20 min
Total time: 95 min
Ingredients: 1.75 pounds small russet or Yukon Gold potatoes; Kosher salt and freshly ground pepper; 6 tablespoons extra-virgin olive oil; 1 large onion, halved lengthwise and cut into ½-inch-thick slices (2 cups); 8 large eggs

3.3

(12)

By

Martha Stewart Editors

Updated on June 15, 2020

martha stewart holding tortilla espanola on patio — Photo: Noe Dewitt

Prep Time:

20 mins

Total Time:

1 hrs 35 mins

Servings:

8

Martha has made many variations of Spanish tortillas, which are similar to a frittata or potato omelet. This simple, five-ingredient version takes a cue from a memorable tortilla that she had on a trip to Spain. It's good served warm, or made ahead and eaten later at room temperature. Cut into small squares to serve as tapas, or slice into larger wedges and serve with a salad for lunch.

Ingredients

1 ¾ pounds small russet or Yukon Gold potatoes
Kosher salt and freshly ground pepper
6 tablespoons extra-virgin olive oil
1 large onion, halved lengthwise and cut into ½-inch-thick slices (2 cups)
8 large eggs

Directions

Place potatoes in a medium saucepan, cover with water by 2 inches, and add 1 tablespoon salt. Bring to a boil, then reduce heat and simmer, partially covered, until just tender, about 25 minutes. Drain. Let cool slightly, then peel with a paring knife. Cut into 1/2-inch-thick slices.
Heat 3 tablespoons oil in a 10-inch nonstick skillet over medium. Add onion and 1 teaspoon salt; cook, stirring occasionally, until translucent, about 5 minutes. Add potatoes and cook, stirring, 5 minutes more. Transfer to a bowl. Let cool 5 minutes.
Whisk eggs with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Add to potato mixture and let stand, stirring occasionally, 10 minutes.
Clean skillet and add 2 tablespoons oil; heat over medium. Add egg-potato mixture; cook 2 minutes. Reduce heat to low; cook, pulling cooked egg away from sides with a rubber spatula to let raw egg flow underneath, until bottom is set and just pale golden, and top is almost set, 4 to 5 minutes more. Remove from heat.
Place a heatproof plate (with a diameter larger than skillet's) upside-down over skillet. With hot pads, very carefully turn skillet and plate at the same time to invert tortilla onto plate. Add remaining 1 tablespoon oil to empty skillet; swirl to coat.
Slide tortilla, uncooked-side down, back into skillet. (Tuck in any potatoes that slip out.) Cook over low heat, pressing down with spatula and tucking in edges to shape rounded sides, until cooked through, 4 to 6 minutes. Slide onto a cutting board. Let cool about 20 minutes, then serve, warm or at room temperature, cut into wedges.