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Tortilla Española

serves 6

Ingredients

Tortilla

  • 1 cup olive oil
  • 4 large yukon gold potatoes, peeled, quartered length-wise, and thinly sliced
  • 1 yellow onion, thinly sliced
  • 6-8 large eggs, depending on potato size
  • Salt and pepper, to taste

Garlic mayo

  • ½ cup mayo
  • 3 tablespoons olive oil
  • 2 cloves garlic, grated
  • A few dashes of worcestershire
  • Thinly sliced chives (optional)
  • Salt and pepper, to taste

Directions

  1. In a 10" high-walled nonstick pan, heat the oil over medium heat. Only use cast iron if it is very well seasoned
  2. Add the potatoes and onions and cook until the potatoes are tender, flipping occasionally, about 15 minutes
  3. Meanwhile, in a large bowl, beat the eggs and season with salt and pepper
  4. Reserve a little of the oil and dump the rest of the potato mixture into the eggs
  5. Keep the pan low heat and add back the reserved oil
  6. Quickly fold the eggs into the hot potatoes and pour the mixture back into the pan
  7. With a rubber spatula, spread the mixture evenly in the pan
  8. Cook on medium-low heat until the bottom is lightly browned and the middle is slightly set, about 10 minutes
  9. If the bottom is browning too fast for the middle to set, put the pan under the broiler for a few minutes to help cook the top
  10. Using a completely flat surface, such as a large cutting board, flip the tortilla and slide it back into the pan
  11. Press the edges down into the pan to make a rounded edge
  12. Cook until the bottom is lightly browned and the tortilla is completely set, just a few minutes
  13. Let the tortilla cool at least 30 minutes before cutting into 6 wedges
  14. In the meantime, mix all of the mayo ingredients until well combined and serve on the side