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Tortilla Española

Tortilla Española with Garlic Aioli
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This Tortilla Española is a favorite Spanish Tapas. Consisting of potatoes, eggs, and onion, it has a beautiful cross-section presentation when sliced. It is delicious both hot or cold.

Ingredients

Scale
  • 1 cup olive oil
  • 1 1/2 pound of red potatoes, skin on
  • 1 1/2 large sweet onion
  • 9 large eggs
  • salt to taste

Instructions

  • Thinly slice the potatoes and onions with a mandolin if you have one. If not, use a sharp knife and try to slice with a consistent width - about 1/8 inch for the potatoes and 1/4 inch for the onions. Mix the potatoes and onions in a large bowl.
  • While you are slicing the potatoes and onions, heat the olive oil to very hot over medium-high heat in a large 10 inch cast iron skillet. Add the potatoes and onions and cover with a lid so it does not splatter everywhere. Cook them until they are tender and not crunchy and browned like french fries. Use a slotted spoon to remove them from the skillet and set them on a plate with paper towels in order to remove some of the oil. Drain and strain the oil while leaving about 1 tablespoon in the pan. Reserve the remaining oil for another use and return the skillet to the heat.
  • While the potatoes/onions are cooking, crack open the eggs into a large bowl and whisk until frothy. Add about 1/2 teaspoon of salt to the eggs (or whatever your preference). I tend to always use more salt than most, so I probably used 1 teaspoon of salt.
  • Return the potatoes/onions to the skillet and add a little more salt to your liking. Pour the egg mixture over the top of them. I lift the potatoes somewhat while I am pouring the egg mixture. I want the mixture to get in between the layers to make a nice presentation when it is done. Cover with a lid and turn the heat down to low. Let cook about 3-4 minutes.  You will want to shake the skillet periodically so the eggs do not stick to the pan.
  • Once the eggs begin to brown on the bottom, remove from heat and put the cast iron skillet under the broiler. Broil for an additional 3-4 minutes or until the top of the Tortilla Española is starting to brown and the eggs are predominately cooked through.
  • Remove from the oven and let the flipping begin. Take a plate that is a little large than the diameter of the skillet and place it on top. Hold securely as you flip the tortilla over onto the plate.
  • Serve warm with a garlic aioli - you can find the recipe here at www.thespruce.com. Chill the aioli and serve the tortilla cold or at room temperature.

Notes

  • You will want to use good olive oil as the potatoes soak up a good amount as it cooks. Don't be afraid that you will waste the oil. You can re-use it with the infused potato/onion flavor.
  • Leave the skins on the red potatoes as it makes for a beautiful presentation. It also adds a dimension to the dish.
  • This dish is great no matter how you serve it - warm, cold or at room temperature. That is why it is good for an entire evening of entertaining.
  • Make sure and take the tortilla out of the cast iron skillet, otherwise, it will rust the bottom of it and not be fit to serve - yuck! I hate to admit it, but, yes, I did that very thing and wasted a whole tortilla.

Nutrition

Find it online: https://lingeralittle.com/tortilla-espanola-garlic-aioli/