Tortilla Española
Tortilla Española
Ingredients
- 10 large room temperature eggs
- 5 Yukon Gold potatoes, medium
- 3 onions, medium
- 750 mL olive oil
- to taste fine sea salt
- to taste freshly cracked black pepper
For Serving
- 1/2 cup mayonnaise, homemade or store bought
- 5 garlic cloves
- 1/2 bunch chives
Instructions
- 1
Peel and halve your onions, then thinly slice them about 2-3 mm thick (not too thin… you still want a little bit of bite to them). In a large pan, add 1 tablespoon of olive oil, and sauté your onions over medium heat for 10-15 minutes, stirring often. Season your onions with a pinch of salt. You want your onions to caramelize, but not completely break down into the texture of fully "caramelized" onions. Let your onions cool down in the pan off to the side.
⏱️ 15 min
- 2
Peel your potatoes, and cut them in half lengthwise. Using a mandoline, slice your potatoes 3-4 mm thick. Transfer your potato slices into a large container of cold water. Change the water 3-4 times, until the water runs clear. Strain the potatoes and dry them out on paper towel. You want the potatoes as dry as possible!
⏱️ 15 min
- 3
In a large, deep pan or pot, heat the remaining 750 mL of olive oil over medium-high heat until shimmering (around 170-180°C or 340-350°F). Carefully add the dried potato slices to the hot oil. Fry the potatoes, stirring occasionally, for about 15-20 minutes, or until they are tender but not crispy. They should be soft and cooked through. Remove the potatoes from the oil with a slotted spoon, allowing excess oil to drain. Transfer them to a large bowl.
⏱️ 20 min•🌡️ 175
- 4
Add the cooled, sautéed onions to the bowl with the potatoes. Season generously with fine sea salt and freshly cracked black pepper. Gently mix to combine.
⏱️ 2 min
- 5
In a separate large bowl, crack the 10 large eggs. Whisk them thoroughly until the yolks and whites are fully combined and slightly frothy. Pour the whisked eggs over the potato and onion mixture. Gently fold the mixture to ensure all the potatoes and onions are coated in egg. Let this mixture sit for at least 10 minutes to allow the potatoes to absorb some of the egg.
⏱️ 15 min
- 6
Heat a 9-inch non-stick skillet over medium heat. Add about 2 tablespoons of the olive oil used for frying the potatoes (or fresh olive oil) to the skillet. Once hot, pour the egg, potato, and onion mixture into the skillet, spreading it evenly. Cook for 5-7 minutes, gently shaking the pan occasionally to prevent sticking. The edges should start to set, but the center will still be liquid.
⏱️ 7 min
- 7
To flip the tortilla, place a large, flat plate or lid over the skillet. Carefully and confidently invert the skillet, allowing the tortilla to land on the plate. Slide the tortilla back into the skillet, uncooked side down. Cook for another 5-7 minutes, or until the tortilla is golden brown on both sides and cooked through in the center. You can gently press down on the top with a spatula to ensure even cooking.
⏱️ 7 min
- 8
While the tortilla cooks, prepare the garlic mayonnaise. Mince the 5 cloves of garlic very finely. In a small bowl, combine the 1/2 cup of mayonnaise with the minced garlic. Finely chop the 1/2 bunch of chives.
⏱️ 5 min
- 9
Once cooked, slide the tortilla española onto a serving platter. Let it rest for a few minutes before slicing. Serve warm or at room temperature, garnished with the chopped chives and with the garlic mayonnaise on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Tortilla Española
- 10 large room temperature eggs
- 5 Yukon Gold potatoes, medium
- 3 onions, medium
- 750 mL olive oil
- to taste fine sea salt
- to taste freshly cracked black pepper
For Serving
- 1/2 cup mayonnaise, homemade or store bought
- 5 garlic cloves
- 1/2 bunch chives
Instructions
- 1
Peel and halve your onions, then thinly slice them about 2-3 mm thick (not too thin… you still want a little bit of bite to them). In a large pan, add 1 tablespoon of olive oil, and sauté your onions over medium heat for 10-15 minutes, stirring often. Season your onions with a pinch of salt. You want your onions to caramelize, but not completely break down into the texture of fully "caramelized" onions. Let your onions cool down in the pan off to the side.
⏱️ 15 min - 2
Peel your potatoes, and cut them in half lengthwise. Using a mandoline, slice your potatoes 3-4 mm thick. Transfer your potato slices into a large container of cold water. Change the water 3-4 times, until the water runs clear. Strain the potatoes and dry them out on paper towel. You want the potatoes as dry as possible!
⏱️ 15 min - 3
In a large, deep pan or pot, heat the remaining 750 mL of olive oil over medium-high heat until shimmering (around 170-180°C or 340-350°F). Carefully add the dried potato slices to the hot oil. Fry the potatoes, stirring occasionally, for about 15-20 minutes, or until they are tender but not crispy. They should be soft and cooked through. Remove the potatoes from the oil with a slotted spoon, allowing excess oil to drain. Transfer them to a large bowl.
⏱️ 20 min•🌡️ 175 - 4
Add the cooled, sautéed onions to the bowl with the potatoes. Season generously with fine sea salt and freshly cracked black pepper. Gently mix to combine.
⏱️ 2 min - 5
In a separate large bowl, crack the 10 large eggs. Whisk them thoroughly until the yolks and whites are fully combined and slightly frothy. Pour the whisked eggs over the potato and onion mixture. Gently fold the mixture to ensure all the potatoes and onions are coated in egg. Let this mixture sit for at least 10 minutes to allow the potatoes to absorb some of the egg.
⏱️ 15 min - 6
Heat a 9-inch non-stick skillet over medium heat. Add about 2 tablespoons of the olive oil used for frying the potatoes (or fresh olive oil) to the skillet. Once hot, pour the egg, potato, and onion mixture into the skillet, spreading it evenly. Cook for 5-7 minutes, gently shaking the pan occasionally to prevent sticking. The edges should start to set, but the center will still be liquid.
⏱️ 7 min - 7
To flip the tortilla, place a large, flat plate or lid over the skillet. Carefully and confidently invert the skillet, allowing the tortilla to land on the plate. Slide the tortilla back into the skillet, uncooked side down. Cook for another 5-7 minutes, or until the tortilla is golden brown on both sides and cooked through in the center. You can gently press down on the top with a spatula to ensure even cooking.
⏱️ 7 min - 8
While the tortilla cooks, prepare the garlic mayonnaise. Mince the 5 cloves of garlic very finely. In a small bowl, combine the 1/2 cup of mayonnaise with the minced garlic. Finely chop the 1/2 bunch of chives.
⏱️ 5 min - 9
Once cooked, slide the tortilla española onto a serving platter. Let it rest for a few minutes before slicing. Serve warm or at room temperature, garnished with the chopped chives and with the garlic mayonnaise on the side.
⏱️ 5 min