Tortilla Española
Tortilla Española
Ingredients
For the Tortilla
- 500 g Yukon Gold potatoes
- 1 onions, or 2 large, optional
- 6 whole eggs
- 3 egg yolks
- as needed extra virgin olive oil
- as needed salt
For the Aioli
- 2 egg yolks
- 3/4 cup neutral oil, to 1 cup (avocado oil recommended)
- 2 garlic cloves, mashed into a paste
- 2 teaspoons lemon juice
- 1/2 teaspoon smoked paprika, optional
- a pinch salt
For the Chorizo topping
- as needed Spanish chorizo, cured or semi-cured
- 1 tablespoon tomato paste
- 1 garlic clove
- 1 teaspoon sherry vinegar
- 1 tablespoon olive oil
Instructions
- 1
Peel the 500 g Yukon Gold potatoes and thinly slice them into oval shapes.
⏱️ 5 min
- 2
If using, thinly slice 1 or 2 large onions. Place the sliced onions in a pan, sprinkle with salt, and sauté them until they are very soft and caramelized to a light brown color. Set aside.
⏱️ 10 min
- 3
Place the thinly sliced potatoes in a colander and sprinkle them with salt.
⏱️ 2 min
- 4
In a deep pot, add a generous amount of extra virgin olive oil, enough to submerge the potatoes. Heat the oil and add the potatoes. Fry the potatoes until they are tender.
⏱️ 15 min
- 5
Drain the fried potatoes from the oil using a colander, allowing the excess oil to drip into a bowl. Reserve some of this oil for cooking the tortilla.
⏱️ 3 min
- 6
In a large mixing bowl, crack 6 whole eggs and add 3 egg yolks. Whisk them until well combined.
⏱️ 2 min
- 7
Add the drained, fried potatoes and the caramelized onions (if using) to the whisked eggs. Mix thoroughly with a wooden spatula, ensuring the potatoes and onions are fully coated in the egg mixture.
⏱️ 3 min
- 8
Heat a non-stick pan (approximately 23cm) over medium heat and add a small amount of the reserved olive oil.
⏱️ 1 min
- 9
Pour the potato-egg mixture into the hot pan, spreading it evenly. Cook until the bottom is set and golden.
⏱️ 8 min
- 10
To flip, place a large plate over the pan. Carefully invert the pan onto the plate, then slide the tortilla back into the pan to cook the other side until it is golden brown and fully set.
⏱️ 5 min
- 11
For the aioli: In a tall container suitable for an immersion blender, add 2 egg yolks, 2 mashed garlic cloves, and a pinch of salt. Squeeze 2 teaspoons of lemon juice into the container. Add 3/4 to 1 cup of neutral oil (such as avocado oil) to the container.
⏱️ 3 min
- 12
Using an immersion blender, blend the aioli ingredients starting from the bottom and slowly moving upwards until the mixture emulsifies into a thick, creamy aioli. If using, add 1/2 teaspoon smoked paprika at this stage or after blending.
⏱️ 2 min
- 13
For the chorizo topping: Remove the casing from the cured or semi-cured Spanish chorizo and dice it into small pieces.
⏱️ 2 min
- 14
Heat a pan with 1 tablespoon olive oil. Add the diced chorizo to the pan and cook until it starts to crisp and release its oils.
⏱️ 5 min
- 15
Add 1 tablespoon tomato paste and 1 minced garlic clove to the pan with the chorizo. Stir well.
⏱️ 1 min
- 16
Add 1 teaspoon sherry vinegar and continue to cook, stirring, until the chorizo is well coated and the sauce has thickened slightly.
⏱️ 2 min
- 17
To assemble, place the finished Tortilla Española on a serving plate. Spoon a generous dollop of the homemade aioli onto the center of the tortilla.
⏱️ 1 min
- 18
Top the aioli with the cooked chorizo topping. Cut a slice of the Tortilla Española and serve.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tortilla Española
For the Tortilla
- 500 g Yukon Gold potatoes
- 1 onions, or 2 large, optional
- 6 whole eggs
- 3 egg yolks
- as needed extra virgin olive oil
- as needed salt
For the Aioli
- 2 egg yolks
- 3/4 cup neutral oil, to 1 cup (avocado oil recommended)
- 2 garlic cloves, mashed into a paste
- 2 teaspoons lemon juice
- 1/2 teaspoon smoked paprika, optional
- a pinch salt
For the Chorizo topping
- as needed Spanish chorizo, cured or semi-cured
- 1 tablespoon tomato paste
- 1 garlic clove
- 1 teaspoon sherry vinegar
- 1 tablespoon olive oil
Instructions
- 1
Peel the 500 g Yukon Gold potatoes and thinly slice them into oval shapes.
⏱️ 5 min - 2
If using, thinly slice 1 or 2 large onions. Place the sliced onions in a pan, sprinkle with salt, and sauté them until they are very soft and caramelized to a light brown color. Set aside.
⏱️ 10 min - 3
Place the thinly sliced potatoes in a colander and sprinkle them with salt.
⏱️ 2 min - 4
In a deep pot, add a generous amount of extra virgin olive oil, enough to submerge the potatoes. Heat the oil and add the potatoes. Fry the potatoes until they are tender.
⏱️ 15 min - 5
Drain the fried potatoes from the oil using a colander, allowing the excess oil to drip into a bowl. Reserve some of this oil for cooking the tortilla.
⏱️ 3 min - 6
In a large mixing bowl, crack 6 whole eggs and add 3 egg yolks. Whisk them until well combined.
⏱️ 2 min - 7
Add the drained, fried potatoes and the caramelized onions (if using) to the whisked eggs. Mix thoroughly with a wooden spatula, ensuring the potatoes and onions are fully coated in the egg mixture.
⏱️ 3 min - 8
Heat a non-stick pan (approximately 23cm) over medium heat and add a small amount of the reserved olive oil.
⏱️ 1 min - 9
Pour the potato-egg mixture into the hot pan, spreading it evenly. Cook until the bottom is set and golden.
⏱️ 8 min - 10
To flip, place a large plate over the pan. Carefully invert the pan onto the plate, then slide the tortilla back into the pan to cook the other side until it is golden brown and fully set.
⏱️ 5 min - 11
For the aioli: In a tall container suitable for an immersion blender, add 2 egg yolks, 2 mashed garlic cloves, and a pinch of salt. Squeeze 2 teaspoons of lemon juice into the container. Add 3/4 to 1 cup of neutral oil (such as avocado oil) to the container.
⏱️ 3 min - 12
Using an immersion blender, blend the aioli ingredients starting from the bottom and slowly moving upwards until the mixture emulsifies into a thick, creamy aioli. If using, add 1/2 teaspoon smoked paprika at this stage or after blending.
⏱️ 2 min - 13
For the chorizo topping: Remove the casing from the cured or semi-cured Spanish chorizo and dice it into small pieces.
⏱️ 2 min - 14
Heat a pan with 1 tablespoon olive oil. Add the diced chorizo to the pan and cook until it starts to crisp and release its oils.
⏱️ 5 min - 15
Add 1 tablespoon tomato paste and 1 minced garlic clove to the pan with the chorizo. Stir well.
⏱️ 1 min - 16
Add 1 teaspoon sherry vinegar and continue to cook, stirring, until the chorizo is well coated and the sauce has thickened slightly.
⏱️ 2 min - 17
To assemble, place the finished Tortilla Española on a serving plate. Spoon a generous dollop of the homemade aioli onto the center of the tortilla.
⏱️ 1 min - 18
Top the aioli with the cooked chorizo topping. Cut a slice of the Tortilla Española and serve.
⏱️ 1 min