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Tortilla Española

Serves 4 to 6 Entree vegetarian

Tortilla Española

Tortilla Española, a cornerstone of Spanish home cooking, is a dish that embodies simplicity and familiarity. It is a staple in Spanish households, where it graces the table at any time of day, from breakfast to a late-night snack. This version, faithful to its roots, requires no written recipe, relying instead on the instinctive touch of the cook and the rhythm of the kitchen.

The Tortilla Española should have a soft, tender texture with layers of sweet onion and creamy potatoes enveloped in golden, seasoned eggs. The flavor is humble yet satisfying, a balance of earthy potatoes and rich olive oil, brought to life with just a pinch of fine sea salt. Serve it warm or at room temperature, sliced into wedges.

Ingredients

  • 1 kgwaxy potatoes — peeled and sliced thin
  • 1large sweet onion — thinly sliced
  • 8eggs
  • 400 mlextra virgin olive oil — for confiting the potatoes
  • to tastefine sea salt

Method

  1. Peel and thinly slice 1 kg of waxy potatoes and 1 large sweet onion. In a wide skillet, heat 400 ml of extra virgin olive oil over low heat. Add the potatoes and onions, ensuring they are submerged in the oil. Cook gently, stirring occasionally, until the potatoes are soft and the onions are translucent, with just a hint of color. This should take about 20 minutes, and the vegetables should be tender but not browned.
  2. Carefully drain the potatoes and onions, reserving the oil for later use. Season the drained vegetables with fine sea salt to taste while they are still warm. This allows the salt to dissolve and penetrate the slices, enhancing their flavor.
  3. In a large bowl, beat 8 eggs with a pinch of fine sea salt until well combined. Gently fold in the warm potatoes and onions, making sure each slice is coated with the egg mixture. Let the mixture stand for ten minutes, allowing the egg to soak into the potatoes, which helps bind the tortilla.
  4. Wipe the skillet clean and add a thin film of the reserved olive oil. Heat the skillet over medium-low heat. Pour in the egg and potato mixture, spreading it evenly. Cook until the edges are set and the center remains slightly loose, which should take about 5 to 7 minutes. The bottom should be lightly golden without being too dark.
  5. Place a large plate over the skillet and carefully invert the tortilla onto the plate. Slide the tortilla back into the skillet to cook the other side. Cook for another 3 to 5 minutes, until the tortilla is firm but the center remains juicy and not dry.
  6. Remove the skillet from the heat and let the tortilla rest for a few minutes. This resting period allows the flavors to meld and the texture to settle. Once rested, cut the tortilla into wedges and serve.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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