The Diversity and Inclusion Committee delivers something “New and Tasty” for our ongoing initiative!
Tortilla de Cebolla de Patata Recipe – How to Make the Best Spanish Potato Omelet with Onions
This tortilla de patata con cebolla recipe can be served for breakfast, brunch, lunch, or even for dinner. It can also be used as tapas, Hors D’ouvres or as an appetizer before any meal. In that event, cut the tortilla into smaller squares that can be picked up with a toothpick.
Just to clear up any confusion, tortilla in Spain is different to tortilla in Mexico. In Spain, a tortilla is an omelet, whereas a tortilla in Mexico and South America is a flat soft bread made of corn or flour.
Prep: 10 mins – Cook: 45 mins – Active: 45 mins – Total: 55 mins
Serves: 6 to 8 servings – Makes: 1 tortilla
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Ingredients
- 8 large eggs
- Kosher salt, to taste
- 2 cups (475ml) extra-virgin olive oil (see note)
- 1 1/2 pounds (700g) Yukon Gold potatoes, peeled, halved, and thinly sliced crosswise
- 3/4 pound (350g) yellow or white onions, thinly sliced (I prefer white onions)
Notes
This dish requires slow cooking when cooking potatoes and onions, so the potatoes are soft. It also requires slow cooking when mixed with the eggs, so we do not burn the outside and the inside is not runny, but it is cooked thoroughly and tender, not dry.
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Instructions
- In a 10-inch nonstick or well-seasoned skillet, heat oil over medium-high heat until shimmering. Add potatoes and onions together; they should gently (but not vigorously) bubble in the oil. Regulating heat to maintain a gentle bubbling, cook, stirring occasionally, until potatoes and onions are meltingly tender, about 25 minutes. Set a fine-mesh strainer over a heatproof bowl and drain potatoes and onions of excess oil. Reserve oil.
- In the meantime, in a large bowl, beat eggs vigorously with a large pinch of salt until frothy. Set aside.
- Transfer potatoes and onions into your eggs bowl and season generously with salt, stirring well to thoroughly combine. Set aside for 5 minutes.
- Meanwhile, wipe out skillet. Add 3 tablespoons (45ml) reserved frying oil to skillet and set over medium-high heat until shimmering. Scrape egg mixture into skillet and cook, swirling and shaking pan rapidly, until bottom and sides begin to set, about 3 minutes. Using a heatproof spatula, press the edges in to begin to form the tortilla’s puck shape. Continue to cook, adjusting heat to prevent bottom of tortilla from burning, until beginning to set around edges, about 3 minutes longer.
- Working over a sink or garbage can, place a large overturned flat plate or lid on top of skillet, set hand on top (using a dish towel if you are sensitive to heat), and, in one very quick motion, invert tortilla onto it. Add 1 more tablespoon (15ml) reserved oil to skillet and return to heat. Carefully slide the tortilla back into skillet and continue to cook until second side is beginning to firm up, about 2 minutes. Use rubber spatula to again press the sides in all around to form a rounded puck shape. Continue to cook tortilla until lightly browned on second side but still tender in the center when pressed with a finger, about 2 minutes longer. If desired, you can flip tortilla again during these last minutes of cooking, which helps to cook the center more evenly and reinforce the shape.
- Carefully slide the tortilla out of skillet onto a clean plate (or invert it onto a clean plate using same method as before) and let stand at least 5 minutes before serving. Tortilla can be cut into wedges for a larger meal or into cubes for an hors d’oeuvre–sized snack. It is just as good, if not better, at room temperature. Leftover tortilla can be refrigerated up to 3 days; allow to return to room temperature before serving. The remaining frying oil can be used in other dishes; it has an excellent flavor thanks to the long cooking with potato and onion.
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