Spanish Tortilla
Serves: 6
Lelia Marks
1 January 1970
Based on User reviews:
43
Spice
53
Sweetness
41
Sourness
41
mins
Prep time (avg)
4
Difficulty
Ingredients:
1.5 cups
Extra-Virgin Olive Oil2.5 tsps
Kosher SaltDirections:
1
Heat oil in a large ovenproof skillet over medium heat
2
Add potatoes, onion, and salt
3
Use a heatproof spatula to coat potatoes with oil
4
When oil begins to bubble, reduce heat to medium-low and cook, turning frequently, until potatoes are tender but not browned, 20-25 minutes
5
Using a slotted spoon, transfer potatoes and onion to a large heatproof bowl
6
Add eggs and stir gently to combine; do not break up potatoes
7
Strain oil into a glass measuring cup; wipe out skillet
8
Heat 3 tablespoons reserved oil from measuring cup in skillet over medium-high heat
9
Add egg-potato mixture and cook, stirring constantly but gently to keep potatoes intact, until eggs begin to set (eggs will look scrambled), about 2 minutes
10
Spread mixture in an even layer; reduce heat to medium-low
11
Preheat broiler to high
12
Cook tortilla, shaking pan occasionally to prevent it from sticking, until eggs are nearly cooked through, about 12 minutes
13
Transfer skillet to oven and broil until top of tortilla is just cooked, about 2 minutes
14
Remove from oven
15
Invert a large plate over skillet
16
Using oven mitts (skillet and potatoes will be very hot; use caution), hold plate firmly over skillet and flip, releasing tortilla onto plate
17
Let sit at room temperature for at least 20 minutes and up to 2 hours before serving
18
Heat oil in a large ovenproof skillet over medium heat
19
Add potatoes, onion, and salt
20
Use a heatproof spatula to coat potatoes with oil
21
When oil begins to bubble, reduce heat to medium-low and cook, turning frequently, until potatoes are tender but not browned, 20-25 minutes
22
Using a slotted spoon, transfer potatoes and onion to a large heatproof bowl
23
Add eggs and stir gently to combine; do not break up potatoes
24
Strain oil into a glass measuring cup; wipe out skillet
25
Heat 3 tablespoons reserved oil from measuring cup in skillet over medium-high heat
26
Add egg-potato mixture and cook, stirring constantly but gently to keep potatoes intact, until eggs begin to set (eggs will look scrambled), about 2 minutes
27
Spread mixture in an even layer; reduce heat to medium-low
28
Preheat broiler to high
29
Cook tortilla, shaking pan occasionally to prevent it from sticking, until eggs are nearly cooked through, about 12 minutes
30
Transfer skillet to oven and broil until top of tortilla is just cooked, about 2 minutes
31
Remove from oven
32
Invert a large plate over skillet
33
Using oven mitts (skillet and potatoes will be very hot; use caution), hold plate firmly over skillet and flip, releasing tortilla onto plate
34
Let sit at room temperature for at least 20 minutes and up to 2 hours before serving