This classic Spanish dish is perfect for breakfast, lunch, or dinner, or even a snack! We’re keeping the base recipe under 5 ingredients, but it would also be great with vegetables and/or Spanish ham folded in.
Cook Time
20 minutes
Total Time
40 minutes
Yield
6 servings
Ingredients
2 cups olive oil (480 mL), plus more as needed
1 lb russet potato (425 g), peeled and sliced into 1/8 in rounds (1mm)
1 medium onion, thinly sliced
2 teaspoons kosher salt, divided
6 large eggs
freshly ground black pepper, to taste
Nutrition Info
Calories 807
Fat 77g
Carbs 20g
Fiber 18g
Sugar 3g
Protein 10g
How to Make It
1. Step
Heat the olive oil in a large, wide pan with high sides over medium-high heat until shimmering. Add the potatoes, onion, and 1 teaspoon salt. Add more olive oil as needed to ensure everything is submerged. Reduce the heat to medium and cook until the potatoes are fork tender, 5–7 minutes. Remove the pan from the heat.
2. Step
Place a metal strainer over a large heatproof bowl. Carefully strain the potatoes and onion and set aside to cool. Reserve the cooking oil.
3. Step
In a separate large bowl, whisk together eggs, 1 teaspoon of salt, and pepper until foamy, 2–3 minutes. Gently fold in the cooled potato and onion mixture and let sit at room temperature for 5 minutes.
4. Step
Heat 3 tablespoons of the reserved oil in a 9 or 10-inch nonstick skillet over medium heat. When the oil is shimmering, pour in the egg and potato mixture and spread in an even layer. Cook, tilting the pan and lifting up the edges with spatula to let the uncooked egg run underneath, until the edges are pale yellow and lacy, 4–5 minutes.
5. Step
Remove the pan from the heat and place a large heatproof plate over the skillet. Working quickly, invert the pan to flip the tortilla onto the plate.
6. Step
Return the skillet to medium heat, add 1 tablespoon of the reserved oil, then slide the tortilla back into the pan with the uncooked side facing down. Use spatula to tuck in the sides of the tortilla. Cook until the bottom of the tortilla is browned and the center is cooked through, 2–3 minutes.
7. Step
Slide the tortilla onto the plate and let rest for 5–10 minutes before slicing and serving.
