This Spanish tortilla is a thick potato-and-egg cake, not a folded omelet. Slice the potatoes thinly so they soften evenly, and use a plate larger than the skillet for the flip. It serves six as a main breakfast or eight as part of brunch.
Serves: 6
Prep: 15 minutes
Cook: 35 minutes
Ingredients
- 1 1/2 pounds Yukon Gold potatoes, peeled and thinly sliced
- 1 medium yellow onion, thinly sliced
- 1 cup olive oil, for cooking
- 8 large eggs
- 1 teaspoon fine salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped parsley, optional
Method
- Heat the oil in a deep 10-inch skillet over medium-low heat. Add potatoes and onion; cook gently for 18 to 22 minutes, turning occasionally, until tender but not browned. Drain well, reserving 1 tablespoon oil.
- Beat the eggs with salt and pepper in a large bowl. Fold in the warm potatoes and onion, then rest for 5 minutes.
- Heat the reserved oil in a clean nonstick skillet over medium-low heat. Pour in the egg mixture and smooth the top.
- Cook for 7 to 9 minutes, loosening the edge with a spatula, until the base is set and the center is still slightly soft.
- Place a large plate over the skillet. Holding both securely with oven mitts, invert the tortilla onto the plate. Slide it back into the skillet uncooked-side down.
- Cook for 4 to 6 minutes more until set. Rest 10 minutes, then cut into wedges and add parsley.
Variations
Add 1/2 cup chopped roasted red pepper, or replace parsley with chives. Use a smaller skillet for a thicker tortilla and allow a few extra minutes to set.
Storage and reheating
Refrigerate wedges in a covered container within 2 hours and use within 3 days. Serve cold or reheat gently in a covered skillet until warm.
Plan this make-ahead option with the early-start breakfast prep guide and weekly breakfast grocery list. Put the potatoes and eggs on the Lucru Home grocery list.
