Name: Spanish Tortilla (Tortilla Española)
Yield: 6 servings (or 8 tapas portions)
Ingredients: 1½ lbs (680 g) waxy potatoes (Yukon Gold), peeled and sliced ⅛-inch thin; 1 medium onion, thinly sliced (optional but recommended); 1 cup (240 ml) extra-virgin olive oil (yes, this much — you'll drain most of it); 6 large eggs; 1 teaspoon salt; ¼ teaspoon black pepper

Spanish Tortilla (Tortilla Española)

Cultural Context: Not to be confused with a Mexican tortilla — this is Spain's beloved thick potato omelette, a staple of every tapas bar and home kitchen. It's deceptively simple: potatoes, eggs, olive oil, maybe onion (the great debate). The technique — slow-cooking potatoes in a generous amount o

Ingredients

1½ lbs (680 g) waxy potatoes (Yukon Gold), peeled and sliced ⅛-inch thin

1 medium onion, thinly sliced (optional but recommended)

1 cup (240 ml) extra-virgin olive oil (yes, this much — you'll drain most of it)

6 large eggs

1 teaspoon salt

¼ teaspoon black pepper

Method

**Cook the potatoes.** Heat the olive oil in a 10-inch non-stick skillet over medium heat. Add the potato slices and onion (if using), separating any slices that stick together. The oil should gently bubble around the potatoes — you're confiting, not frying. Cook for 20-25 minutes, turning occasionally, until the potatoes are completely tender but not browned. They should melt when pressed with a fork.
**Drain.** Set a colander over a bowl. Pour the potatoes into the colander to drain. Reserve the oil — it's now infused with potato and onion and is liquid gold for future cooking (keeps in the fridge for weeks).
**Mix the eggs.** While potatoes drain, beat the eggs in a large bowl with salt and pepper. Gently fold the drained, warm potatoes into the eggs. Let the mixture sit for 10 minutes — this lets the potatoes absorb egg and creates a better texture.
**Cook the tortilla.** Wipe out the skillet. Add 2 tablespoons of the reserved oil and heat over medium-high. Pour in the egg-potato mixture, spreading it evenly. Immediately reduce heat to medium-low. Cook without stirring for 5-6 minutes. Use a spatula to gently pull the edges away from the pan — the bottom should be golden. The top will still be wet.
**The flip.** This is the moment. Place a large flat plate (wider than the skillet) over the pan. In one confident motion, invert the skillet so the tortilla falls onto the plate. Add another tablespoon of reserved oil to the pan, then slide the tortilla back in, uncooked side down. Tuck the edges under with a spatula to create a rounded shape. Cook for 3-4 more minutes for a slightly runny center, or 5-6 for fully set.
**Slide onto a plate** and let cool for at least 10 minutes. Spanish tortilla is traditionally served at room temperature, cut into wedges or small squares for tapas.
*Storage:** Keeps at room temperature for up to 8 hours (this is normal in Spain). Refrigerate for up to 3 days. Serve cold or at room temperature — reheating changes the texture. Does not freeze well.