This adaptation of the tortilla española from New York's Boqueria starts with potatoes that are slowly cooked in lots of olive oil. There will be plenty of oil left over, but don't worry: Use it to make a garlicky mayo to serve alongside.
Ingredients
8 Servings
1½
2
1
2½
8
Preparation
Step 1
Heat oil in a large ovenproof skillet over medium heat. Add potatoes, onion, and salt. Use a heatproof spatula to coat potatoes with oil. When oil begins to bubble, reduce heat to medium-low and cook, turning frequently, until potatoes are tender but not browned, 20–25 minutes.
Step 2
Using a slotted spoon, transfer potatoes and onion to a large heatproof bowl. Add eggs and stir gently to combine; do not break up potatoes. Strain oil into a glass measuring cup; wipe out skillet.
Step 3
Heat 3 Tbsp. reserved oil from measuring cup in skillet over medium-high heat. 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. Spread mixture in an even layer; reduce heat to medium-low. Preheat broiler to high.
Step 4
Cook tortilla, shaking pan occasionally to prevent it from sticking, until eggs are nearly cooked through, about 12 minutes. Transfer skillet to oven and broil until top of tortilla is just cooked, about 2 minutes.
Step 5
Remove from oven. Invert a large plate over skillet. Using oven mitts (skillet and potatoes will be very hot; use caution), hold plate firmly over skillet and flip, releasing tortilla onto plate. Let sit at room temperature for at least 20 minutes and up to 2 hours before serving.
Nutrition Per Serving
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Reviews (167)
Back to TopI hope readers are seeing this. The setting or scrambling of the eggs is a misstep. The end result should be amalgamated. The curds break the texture. Better to skip that step and let the pan sit at med-low to set, then broil. Now I just have dry tiny curds of egg and potato. Tastes fine but recipe could def be better.
Citizen Eater
Brooklyn, NY
4/25/2024
I have now made this six times and while the bedrock of the recipe is fine, I suggest the following minor adjustments after much experimentation: 1) Use 2 tsp of salt, not 2.5. You can always add more to serve, but it means that if you salt your aioli or have it with brava sauce, it's not overpoweringly salty. 2) Salt the eggs, not the potatoes. It spreads better that way. More on that in a second. 3) Cook the potatoes and onion as given, but as they're cooking, mix the eggs in a large bowl - then, with the slotted spoon, add the cooked potatoes and onion to the freshly-salted egg, not the other way around. You do have to work quickly here so the egg doesn't coagulate too much, but this forms a more coherent mixture. 4) Do not leave 3 tsp of oil in the skillet at this step. Remove all of the oil. The oil that's dripped in along with the potato and onion to your egg mixture is more than sufficient. 5) Do not turn the heat up on the skillet beyond what you cooked the potatoes and onions on - there is no point. If your oil was hot enough, your skillet is hot enough. 6) Do not cook the egg-potato mixture for even close to 12 minutes while broiling. Half that is sufficient, 8 minutes at the absolute maximum. "Flatten" it one last time before broiling - this is the point of no return. 7) Watch it broil. It will go from slightly browned and crisp to unsightly darkened in five seconds. 8) You can leave it off the heat at this stage for a little while before flipping it onto a plate, if you prefer, but the flipping stage must be done with a plate slightly bigger than the skillet. The ratio of ingredients - egg, potato, onion - does differ from that of many other recipes but I find it works brilliantly, albeit with a small onion (the size isn't specified.) The salt also works if you're not serving a sauce. But these temperature and mixture adjustments make, in my opinion, a superior product, and also one far less apt to fall apart. Good luck!
Ewan
Dallas, TX
1/21/2023
Just returned from Madrid. I am so looking forward to making this. This recipe is authentic. It iis an absolutely delicious meal with a salad.
Cheryl
Louisville, Ky
8/6/2021
This is a perfectly satisfying meal without feeling too heavy. We served it for dinner with a garlic aoli and a simple salad. Love this, it will become a staple in our dinner rotation. Just don't forget to tell your husband that the pan just came out of the oven when you ask him to flip it out...
Houston TX
4/25/2020
absolutely delicious. don't forget the manchego and olives to go with.
brushjl
solon, ohio
12/28/2019