The Best Tortilla Española [Spanish Omelette] You've Ever Had
I may have given up breakfast but I haven't given up on loving savory, one pan, egg dishes. Who says you can't enjoy a hearty slice of frittata or quiche for lunch? Plus I love any eggscuse to whip out my Le Creuset cast iron skillet. And now I have a new dish to add to my arsenal - Tortilla Española.
The amazing women over at Sweat Pink — who love food and fitness just as much as I do — came up with the genius idea to host a recipe swap. Like pen pals but for the digital age. You pick your favorite recipe, send it off to one of the gals and vice versa. I'm super lucky that Liz - of Liz Wilson Yoga sent me over the Tortilla Española recipe from her favorite restaurant.
Can we talk about Liz for a second though? This Portland girl is not only the mastermind behind all things Sweat Pink social - but is also non-stop with yoga, running, outdoor adventures. SHe also finds time to teach yoga at Flex & Flow. Go follow her on Instagram - it's ok I'll wait here.
Now the main event. Tortilla Española is simply a Spanish omelette. In it's most traditional form it is fried potatoes and onions that are mixed into eggs and then cooked up in a skillet.
The ingredient list for this Tortilla Española is beyond short and sweet. Ok technically it's savory. Short and savory. It is [mostly] super simple to make but really delivers on the flavor. The trickiest part is flipping it out of the skillet so you can brown the other side. Thankfully no part of this dish ended up on the floor.
I'm also going to just go ahead and say it — I may have overcooked it a tiny bit the first time through. So do yourself a favor and don't multitask in the kitchen like me ok?
Spanish Potato, Onion, and Egg Tortilla
Makes one 10 inch tortilla. Serves 4 as a main dish or 6 to 8 as a small plate.
Whisk the eggs in a large bowl until the yolks and white are incorporated.
- Heat the oil in a 10" round 2" deep well seasoned cast iron skillet over high heat.
- When the oil is hot, add half the potatoes to the skillet. Flip the potatoes over to prevent them from browning.
- Reduce the heat to medium and cover with a lid. Cook until a thin-bladed knife slides through the potatoes easily, 5-6 minutes.
- Use a slotted spoon to transfer the potatoes to the eggs, and stir in 1 ½ teaspoon salt. Repeat with the remaining potatoes, adding another 1 ½ teaspoons salt to the eggs when you add the second potato batch.
- Pour off all but 2 tablespoons of the oil and reserve. While the oil remaining in the skillet is still hot, add the onion and 1 teaspoon salt. Cook, uncovered and stirring frequently until the onion is extremely soft (10 – 15 minutes). Lower the heat if it seems to be burning.
- Return 2 tablespoons reserved oil to the skillet and reduce the heat to medium-low. Add the egg mixture and spread in an even layer. Cook until the underside is nice and golden - about 10 minutes. Remove from the heat. If the bottom starts to brown too much before the center starts to set, lower the heat. If the bottom isn't turning golden even as the egg sets, raise the heat for a minute or two to et some color.
- Loosen the sides of the egg mixture from the skillet by sliding a silicone spatula between the set egg and the edge of the pan. This next step gets a little tricky so put on your patient pants. And oven mitts.
- Plate a large plate [large enough to cover the entire tortilla] over the top of the skillet. Hold the sides of the skillet and plate securely with both sides and flip over, so the plate is now on the bottom. Lift the skillet off and place back on the stove. Slide the tortilla, now golden brown side up, back into the pan to brown the other side.
- Cook until the underside is golden - about 5 or 6 minutes but cook time may vary.
- Slide out of the pan once brown and cool for 1 hour. Tortilla Espanola is best served room temperature.
- 10 large eggs
- 1 cup blended oil
- 1 ½ lbs medium yukon gold potatoes (about 4) peeled & cut into 1/16" slices, divided*
- Kosher salt
- 1 large yellow onion cut into 1/16" slices*
*It takes some kind of voodoo magic to slice veggies that thin - magic that I do not currently possess. Thicker slices are perfectly acceptable, they will just take longer to cook.