Spanish Tortilla
This Spanish tortilla starts with three ingredients, potatoes, onion, and eggs, cooked low and slow in olive oil and finished under the broiler. Serve it for brunch, lunch, or a light dinner, warm or at room temperature.
Servings: 6
Ingredients
- 3 Yukon gold potatoes thinly sliced to ¼ inch
- ½ yellow onion thinly sliced
- ⅓ cup olive oil plain, mushroom-infused, or store-bought infused, see notes
- 6 eggs
- 2 tablespoons water
- 1 teaspoon kosher salt divided
- ½ teaspoon black pepper divided
Instructions
- Wash and dry the potatoes and slice thinly to about ¼ inch. Heat olive oil in an 8-inch to 10-inch oven-safe skillet over medium heat.
- Fry potato slices in single-layer batches until just starting to brown but still soft. Drain on a paper towel-lined plate. Remove all but 1 tablespoon of oil from the skillet and cook the sliced onion for 3 to 5 minutes until translucent.
- Spread the onion evenly across the bottom of the skillet. Layer potato slices on top in a circular pattern, overlapping slightly, until the onion is covered. Season as you go with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Repeat with a second layer of potatoes, seasoning each layer. You should have 3 to 4 layers total.
- Whisk together the eggs, water, ½ teaspoon kosher salt, and ¼ teaspoon black pepper in a large bowl until well combined. Slowly pour the egg mixture evenly over the potatoes over medium heat. Shake the skillet gently to distribute. Once edges begin to set, use a spatula to lift around the perimeter so liquid egg can run underneath.
- Place the skillet under the broiler for 3 to 5 minutes, until the top is lightly browned and eggs are completely set.
- Remove carefully, as the handle will be very hot. Rest on the stovetop for 5 minutes. Place a large plate over the skillet and invert confidently to release the tortilla. Slice into wedges and serve warm or at room temperature.
Notes
- Olive oil options: Plain extra virgin olive oil is traditional. Mushroom-infused olive oil adds earthy umami depth. To make your own, combine 3 dried shiitake mushrooms, roughly chopped, with 1½ cups light olive oil in a small saucepan. Heat over the lowest possible flame for 45 minutes to 1 hour without simmering. Strain and cool before using. Store-bought mushroom-infused oil is available at specialty grocers and online.
- Tips for the flip: Use a plate slightly larger than your skillet and flip in one confident motion. If you prefer, skip the flip and serve directly from the skillet in wedges. Make ahead: Stores well for up to 3 days in the refrigerator. Serve cold, at room temperature, or briefly warmed.
- Use a mandolin: Strongly recommended for uniform slices but not required. A sharp knife works with careful, consistent cutting.
- Optional garnish: Crispy sautéed mushrooms make a great finishing garnish and reinforce the mushroom-infused oil flavor. Chopped chives can add a pop of color.