Spanish
Tortilla Española with Onion
Spanish potato and onion tortilla gently set in olive oil with a tender egg center.
6 servings · 20 minutes prep · 35 minutes cook
Ingredients
Tortilla
- 1 3/4 lb, peeled and sliced 1/8 inch thick
- 1 medium, thinly sliced
- 1 cup, for poaching potatoes
- 8 large, beaten
- 2 tsp, divided
- 1/4 tsp, optional
Directions
Cook the Potatoes
- Heat extra virgin olive oil in a 10-inch skillet over medium-low heat. Add yukon gold potatoes, yellow onion, and 1 1/2 teaspoons salt.
- Cook gently for 18 to 22 minutes, turning occasionally, until the potatoes are completely tender but not crisp. The oil should bubble softly, not fry aggressively.
- Lift potatoes and onions out with a slotted spoon and cool for 10 minutes. Reserve 2 tablespoons oil and save the rest for another use.
Mix and Cook the Tortilla
- Beat egg with the remaining 1/2 teaspoon salt and black pepper. Fold in the warm potatoes and onions and rest for 5 minutes so the eggs coat the potatoes.
- Heat the reserved oil in the skillet over medium-low heat. Add the mixture and cook for 6 to 8 minutes, loosening edges, until the sides are set and the center still jiggles slightly.
- Invert onto a plate, slide back into the skillet, and cook the second side for 3 to 5 minutes, until the center just reaches {{temperature:160°F}} but remains tender.
- Rest for 10 minutes before slicing.
