1. Place a sauté pan over medium heat. Coat the bottom of the pan with olive oil. Add 1 chopped Spanish onion. Season with a generous pinch of salt and pepper, and toss to combine. 00:13
2. Add 4 chopped potatoes to the pan. Add another pinch of salt. Cook for 15 to 20 minutes, until the potatoes are tender. Remove the potato mixture from the pan. Allow it to cool to room temperature. 00:47
3. Crack 6 eggs into a large mixing bowl. Beat the eggs with a whisk. Add a pinch of salt and pepper. 00:19
4. Add the cooled potato mixture to the eggs. Mix to combine. 01:59
5. Place another large sauté pan over medium-high heat. Coat the bottom of the pan with olive oil. When the pan is hot, pour in the egg mixture. 02:07
6. Transfer the pan to a 375 degree oven, and cook for 12 minutes. Remove the tortilla from the oven when the top is golden brown. Allow the tortilla to rest in the pan for 15 minutes after cooking. 03:02
7. To remove the tortilla from the pan, place a large plate over the top of the pan. Flip the pan over and gently lift it away. Sprinkle chopped parsley over the top of the tortilla. Slice and serve as desired. 03:15
What You'll Need
- Large sauté pan (2)
- Large mixing bowl
- Spanish onion, chopped (1)
- Yukon Gold potatoes, chopped (4)
- Eggs (6)
- Parsley, chopped (as garnish)
- Olive oil for cooking
- Salt and pepper to taste
Spanish tortilla, also known as tortilla española, is a staple dish of Spanish cuisine. It can be served hot or cold, eaten as a full meal or served as a tapa. Traditional versions only contain eggs and potatoes, but some regional variations include other vegetables such as onions, peppers, and spinach.
While any type of potato can be used for this recipe, potatoes with a low starch content and firm texture produce the best results.
Chef Alberto mentions that a non-stick pan is traditionally used to make Spanish tortillas. If using a non-stick pan, be sure to check that the pan is designed to withstand the heat of an oven.