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Browned Potato Spanish Tortilla

A simplified, less messy version of the Spanish classic Tortilla de Patatas. Instead of the traditional method of deep-frying potatoes in a vat of olive oil, this technique uses a smaller amount of oil and a covered skillet to steam-fry Yukon Gold potatoes and onions until they are tender and beautifully caramelized for maximum savory flavor.

Prep

15m

Cook

25m

Total

50m

Serves

6

Method

  1. 01

    Slice the potatoes into uniform rounds approximately 1/8-inch thick. Slice the onion against the grain so the pieces break down and melt into the dish during cooking.

    Step 1
    Watch · 0:25
  2. 02

    In a large bowl, whisk 5 eggs with salt, black pepper, and cayenne. Whisk very thoroughly until the yolks and whites are completely combined with no visible streaks of white remaining.

    Step 2
    Watch · 1:53
  3. 03

    Heat 1/3 cup olive oil in a large non-stick skillet over medium-high heat. Add the potatoes, onions, and a big pinch of salt. Cook covered for about 15 minutes, uncovering to toss every 2-3 minutes, until potatoes are fully tender and optionally well-browned.

    Step 3
    Watch · 2:20
  4. 04

    Transfer the hot potato and onion mixture into the bowl of beaten eggs. Stir to combine evenly, cover the bowl, and let it sit for 5 to 10 minutes to allow the potatoes to pre-cook the eggs slightly.

    Step 4
    Watch · 4:35
  5. 05

    Wipe out a smaller (8 to 10-inch) non-stick pan and set over medium-high heat. Pour in the potato-egg mixture, smooth the top, and cook covered for about 4 minutes until the bottom is deeply browned and the edges are set.

    Step 5
    Watch · 4:58
  6. 06

    Slide the tortilla onto a plate, place a second plate on top, and flip them over. Slide the tortilla back into the pan, browned-side up, and cook for another 1 to 2 minutes until the center reaches your desired level of firmness.

    Step 6
    Watch · 6:15
  7. 07

    Transfer to a serving plate and let rest briefly. Serve warm, at room temperature, or cold, garnished with garlic aioli, a sprinkle of cayenne, and chopped parsley.

    Step 7
    Watch · 7:05

From Chef John

  • “We do not under any circumstances want any visible egg white in our finished tortilla.”
  • “You are after all the Helen Rennie of when the potatoes and onions are ready.”
  • “Topless tapas which are tapas that can't be topped.”