Lunch · 45 min · spanish

Tortilla Española

Weeknight-friendly Spanish cooking: Tortilla Española comes together in 45 minutes with yukon gold potatoes, yellow onion, and not much else.

✓ USDA-verified nutrition data

Ingredients

• 2 lbs Yukon gold potatoes
• 1 large Yellow onion
• 6 Eggs
• 1 cup Olive oil
• 1 tsp Salt

Steps

1. Slice the potatoes and onion into thin, even rounds about 1/8-inch thick — a mandoline keeps them uniform so they cook through together.
2. Warm the olive oil in a 10-inch nonstick or well-seasoned skillet over medium-low heat, then slide in the potatoes and onion with a good pinch of salt.
3. Confit the vegetables slowly for 20 minutes, turning them gently, until the potatoes are tender and translucent but not browned.
4. Drain the vegetables through a colander set over a bowl (save that flavored oil for another day) and let them cool for 5 minutes.
5. Beat the eggs in a large bowl, fold in the drained potatoes and onion, season with more salt, and rest 10 minutes so the mixture melds.
6. Heat 2 tablespoons of the reserved oil in the skillet over medium heat, pour in the mixture, and smooth the top; cook 5 minutes, shaking the pan so nothing sticks.
7. Place a large plate over the skillet and flip the tortilla onto it in one confident motion, then slide it back in to cook the second side for 3-4 minutes — leave the center slightly trembling for the classic jugoso style.

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