Tortilla Española

Method

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1. Slice the potatoes about 3 mm thick — a mandolin makes this quick and even.

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2. Heat the olive oil in a 24 cm non-stick pan to about 130°C, well below frying temperature. Add the potatoes and onions with a teaspoon of salt.

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3. Poach gently for 25 to 30 minutes, stirring occasionally, until the potatoes are completely tender and the onions translucent. Nothing should brown.

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4. Drain in a colander set over a bowl, reserving the oil, and leave 5 minutes.

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5. Beat the eggs with the remaining salt and pepper in a large bowl, then fold in the warm potatoes and onions. Rest for 15 minutes — this is the step most recipes skip and it matters.

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6. Heat 2 tablespoons of the reserved oil in the same pan over medium heat. Pour in the mixture and shape the edges inward with a spatula to form a curved rim.

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7. Cook for 4 to 5 minutes, shaking the pan occasionally, until the base is set and the top is still liquid.

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8. Slide the tortilla onto a large plate, invert the pan over it, and flip the whole thing back in one confident motion.

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9. Cook 3 to 4 minutes more, tucking the edges under with a spatula, until just set with a soft centre.

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10. Slide onto a plate and rest 10 minutes. Serve warm or at room temperature, never hot.

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Chef’s Tips

• Use a plate wider than the pan for the flip, and commit to the motion — hesitation is what causes accidents.
• The oil is not wasted; strain and reuse it for the next tortilla or for roasting potatoes.
• Whether to include onion is a national argument in Spain. Include it.

Pairing Suggestions

• A glass of vermut or a cold caña
• Serve as a tapa with bread and alioli, or in a bocadillo
• Follow with fruit

Storage & Reheating

Keeps 3 days refrigerated. Bring to room temperature before serving; a cold tortilla tastes of very little.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.