Tortilla Espanola
Ingredients
- 2 lbs Yukon Gold potatoes, peeled and sliced 1/8-inch thick
- 1 large Spanish onion, halved and sliced 1/4-inch thick
- 8 large eggs
- 1/2 cup extra virgin olive oil
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 1/4 tsp smoked paprika
- 2 cloves garlic, minced
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp sherry vinegar
- 1/4 cup whole milk
- 2 oz Manchego cheese, finely grated
Instructions
- Heat olive oil in a 10-inch nonstick skillet over medium heat. Add sliced onions and cook for 5 minutes until just softened. Add minced garlic and cook 1 minute more.
- Add potato slices to the skillet in batches, stirring gently to coat with oil. Season with 1 tsp salt, black pepper, and paprika. Reduce heat to medium-low and cook covered for 15-18 minutes, stirring occasionally, until potatoes are completely tender but not breaking apart. The mixture should not brown.
- While potatoes cook, whisk together eggs, milk, remaining 1/2 tsp salt, sherry vinegar, and half the parsley in a bowl until fully combined but not frothy.
- When potatoes are tender, let them cool in the pan for 2 minutes. Pour the egg mixture evenly over the potatoes, gently folding together with a spatula for 30 seconds to distribute. Sprinkle Manchego cheese on top. Increase heat to medium and cook undisturbed for 8-10 minutes until the edges are set but the center still jiggles slightly when shaken.
- Transfer the skillet to a preheated 400°F oven and bake for 6-8 minutes until the top is golden and the center is just set but still has a slight wobble. Do not overcook—a creamy center is essential.
- Remove from oven and let rest in the pan for 3 minutes. Run a spatula around edges and slide onto a cutting board. Garnish with remaining fresh parsley. Serve warm or at room temperature, cut into wedges.
Inspired by Javier Canteras’s winning tortilla espanola. This is a plausible recreation, not the chef’s original recipe.