Spanish Tortilla with Olive Oil-Confit Potatoes and Onions

A tall, golden Spanish tortilla made the Madrid way: potatoes and onions gently poached in olive oil until meltingly tender, folded into eggs and cooked until barely set. Perfect warm or at room temperature.

Time1 hr
Serves6
LevelMedium
CuisineSpanish
VegetarianPescatarianGluten-freeDairy-freePeanut-freeTree nut-freeSoy-freeFish-free

Based on the ingredient list. Always check product labels for allergens.

Illustration of Spanish Tortilla with Olive Oil-Confit Potatoes and Onions: a plate drawn from its ingredients

The difference between a dry tortilla and a great one is the potatoes: slowly poaching them in olive oil, rather than frying, makes them silky and sweet. Letting them rest in the beaten eggs before cooking gives a creamy, cohesive center. Make it for lunch, slice it for tapas, or tuck it into a baguette the way they do in Spanish train stations.

Steps

  1. Heat the olive oil in a 10-inch nonstick skillet over medium heat until a slice of potato sizzles gently. Add the potatoes, onion and 1 tsp salt and stir to submerge as much as possible.
  2. Lower the heat to medium-low and cook 20–25 minutes, stirring gently every few minutes, until the potatoes are completely tender and just beginning to turn golden in spots. They should poach, not fry; adjust the heat so you see only small, lazy bubbles.
  3. Set a colander over a heatproof bowl and drain the potatoes and onion, reserving the oil (save it for future cooking).
  4. Beat the eggs with the remaining 1/2 tsp salt and pepper in a large bowl. Fold in the warm potatoes and onions, pressing lightly, and let stand 10 minutes so the potatoes absorb some egg.
  5. Wipe the skillet and heat 2 tbsp of the reserved oil over medium heat. Pour in the egg mixture and spread evenly. Cook 2 minutes, shaking the pan and running a spatula around the edge, then lower the heat to medium-low and cook 4–5 minutes more, until the edges and bottom are set but the center is still loose.
  6. Place a large flat plate upside down over the skillet, and in one confident motion flip the tortilla onto the plate. Slide it back into the pan, uncooked side down, tucking the edges in with the spatula.
  7. Cook 2–3 minutes more for a creamy center or 4–5 minutes for fully set. Slide onto a board and rest at least 10 minutes. Serve warm or at room temperature, cut into wedges, with roasted peppers.

Kitchen tip

Do not worry about the oil quantity: most of it is drained off and the potato-and-onion-scented oil is wonderful for roasting vegetables or frying eggs; keep it in a jar in the fridge for up to 2 weeks. The flip is easier than it looks: use a plate wider than the pan, hold it firmly against the rim and flip over the sink. A tortilla is just as good the next day at room temperature, which makes it a great packed lunch.

About this recipe: it comes from the PantryRx Test Kitchen, our in-house recipe desk. It was not written or reviewed by a dietitian. Diet labels come from our ingredient rules, not a clinical review.

General nutrition information, not medical advice. Talk to your own healthcare provider about your needs.