How to Make Tortilla Española
- 1 cup olive oil
- 1 lb Yukon-gold potatoes, peeled and sliced into 1/4-inch moons (about 3 cups)
- 10 oz yellow onions, peeled and thinly sliced (about 3 cups)
- coarse salt and ground black pepper
- 5 large eggs
- 10-inch nonstick skillet
- plate with diameter wider than the skillet
Heat the olive oil in a 10-inch nonstick skillet over medium heat and add the potatoes and onions. Stir every so often and season with salt and pepper. Cook until the potatoes are cooked through and the onions are soft, 8 to 10 minutes. (Make sure the oil never gets so hot that it fries the potatoes or imparts any color; rather the potatoes should gently “stew.”) Turn off the heat and let the vegetables cool for 10 minutes. This way they are still warm but not piping hot, so they won’t start cooking the eggs in the next step.
Crack the eggs into a large bowl, season with salt and pepper, and whisk until thoroughly mixed. Using a slotted spoon, scoop the potato-and-onion mixture into the eggs, making sure to keep the oil in the skillet, and stir to combine. Reserve the cooking oil.
Cover egg mixture and refrigerate for at least one hour and up to eight.
When you’re ready to cook the tortilla, heat the same skillet over medium heat. Add 2 tbsp of the reserved oil. Pour the egg mixture into the pan and cook undisturbed over very low heat until the sides of the eggs have set and the middle is beginning to set, about 10 minutes. Place a large plate on top of the pan and invert. Gently slide the tortilla into the pan with the cooked side — which shouldn’t be brown and overly fried but rather a soft egg pillow the color of butter — up. (See illustration, below.) Cook for another 3 minutes and remove from the heat. Let rest in the pan for a few minutes.
To serve, invert the tortilla onto a cutting board and cut into quarters.
1. To flip the tortilla, hold the handle of the skillet in one hand, and place a plate wider than the pan on top of it.
2. In one smooth rotating motion, invert the skillet over the plate.
3. Next, gently slide the tortilla back into the skillet, cooked-side up.
TIP: The lighter the skillet, the easier it is to manipulate. This is one of the few times that a cast-iron skillet isn’t ideal. Too heavy.