Materials for Tortilla Española:
- Non Stick Deep Pan
- High Heat Spatula
- Plate (as large or larger than circumference of the pan)
Main Ingredients:
- Waxy Potatoes
- Frying Oil
- Eggs
- Mixing Bowl
- Salt
- Pepper
Optional Ingredients:
- Onions
Goal for Tortilla Española:
Texture: Crispy top with a soft or creamy inside.
Color: Slightly browned top.
Guide for Tortilla Española:
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Heat your frying oil on medium heat.
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Slice potatoes and add to frying oil.
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Pro Tip: Make sure your potatoes are dry. After slicing, dab it with a paper towel to soak up the moisture.
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Slice onions and add if you choose to add them.
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Whisk your eggs.
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Pro Tip: We use about 6 eggs to 1 palm sized waxy potato. Our ideal palm sized potato is slightly larger than your normal red potato and maybe 3/4 the size of a normal russet.
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Once potatoes are tender and you can easily stick a fork or knife in them. Drain and add the potato/onion mix into the bowl of whisked eggs and stir a bit. Let is rest for at least 10 minutes.
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Once rested the egg/potato mix should be slightly thicker. Heat your normal sauté amount of oil back to your non-stick pan and heat on medium.
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Add the egg/potato mix and let it set. As the sides start to firm up and cook. Move the sides inwards to let some of the runny uncooked eggs to the pan to cook.
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When eggs are about 75% done and there is still a thick run of eggs in the middle, it is time to flip. Take your plate and place upside down on pan. Flip the pan over and let the tortilla land on the plate and then slide it back onto the pan to cook that side.
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Tuck in the sides of the tortilla as best as you can to get the iconic Spanish Tortilla look.
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Cook for a bit until its springy to the touch. The less you cook this side the creamier or runny the middle will be.
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Pro Tip: You can cook the second side for as long as you like. We prefer a runnier inside so we only cook it for about a minute on medium just to seal up the bottom.
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Plate and Enjoy!
