Spanish potato tortillagolden, tender and safely set
Classic Spanish potato tortilla with slowly cooked onion, tender potato layers and eggs set gently on both sides of the skillet.
Spanish tortilla is not a thin omelet or an oven-finished frittata. Its characteristic body comes from sliced potatoes and onion cooked gently in olive oil, rested briefly with beaten eggs, then shaped and browned on both sides in a skillet. This version keeps the center moist while cooking the egg mixture safely through.
Ingredients
Tortilla
Preparation
Cook the potato and onion
Heat 180 ml olive oil in a 22 cm nonstick skillet over low heat. Add potato, onion and 3 g salt. Cook for 22 to 25 minutes, stirring gently, until tender without deep browning.
25 minutesDrain and combine
Drain the vegetables over a bowl and reserve the excess oil for another use. Beat the eggs with the remaining 2 g salt, fold in the hot vegetables and rest for 8 minutes.
10 minutesSet the first side
Heat 10 ml reserved oil in the skillet over medium-low heat. Add the mixture and cook for 6 to 8 minutes, loosening the edges, until the base is golden and the center begins to set.
8 minutesTurn the tortilla
Cover the skillet with a wider plate, hold both firmly and invert in one movement. Slide the tortilla back into the skillet with the uncooked side down.
2 minutesFinish and rest
Cook for 4 to 6 minutes over low heat until the center reaches 71 °C. Transfer to a plate and rest for 10 minutes before cutting six wedges.
15 minutes
Substitutions
The onion may be omitted for the onion-free traditional variation. A neutral oil changes the flavor but preserves the cooking method.
Storage
Cool within two hours, cover and refrigerate. Reheat until the center is hot or serve chilled without leaving it at room temperature for long.
Approximate shelf life: Up to 3 days refrigerated.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
