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Gallery Tortilla Espanola Credit: Noe Dewitt Recipe Summary prep: 20 mins total: 1 hr 35 mins Servings: 8
Ingredients Ingredient Checklist 1 3/4 pounds small russet or Yukon Gold potatoes Kosher salt and freshly ground pepper 6 tablespoons extra-virgin olive oil 1 large onion, halved lengthwise and cut into 1/2-inch-thick slices (2 cups) 8 large eggs
Gallery Tortilla Espanola Credit: Noe Dewitt
Recipe Summary prep: 20 mins total: 1 hr 35 mins Servings: 8
Gallery
Tortilla Espanola Credit: Noe Dewitt
Tortilla Espanola
Credit: Noe Dewitt
Tortilla Espanola
Recipe Summary prep: 20 mins total: 1 hr 35 mins Servings: 8
Recipe Summary
prep: 20 mins total: 1 hr 35 mins
Servings: 8
prep: 20 mins
total: 1 hr 35 mins
prep:
20 mins
total:
1 hr 35 mins
Servings: 8
8
Ingredients
Ingredients
- 1 3/4 pounds small russet or Yukon Gold potatoes Kosher salt and freshly ground pepper 6 tablespoons extra-virgin olive oil 1 large onion, halved lengthwise and cut into 1/2-inch-thick slices (2 cups) 8 large eggs
Directions
Place potatoes in a medium saucepan, cover with water by 2 inches, and add 1 tablespoon salt. Bring to a boil, then reduce heat and simmer, partially covered, until just tender, about 25 minutes. Drain. Let cool slightly, then peel with a paring knife. Cut into 1/2-inch-thick slices.
Heat 3 tablespoons oil in a 10-inch nonstick skillet over medium. Add onion and 1 teaspoon salt; cook, stirring occasionally, until translucent, about 5 minutes. Add potatoes and cook, stirring, 5 minutes more. Transfer to a bowl. Let cool 5 minutes.
Whisk eggs with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Add to potato mixture and let stand, stirring occasionally, 10 minutes.
Clean skillet and add 2 tablespoons oil; heat over medium. Add egg-potato mixture; cook 2 minutes. Reduce heat to low; cook, pulling cooked egg away from sides with a rubber spatula to let raw egg flow underneath, until bottom is set and just pale golden, and top is almost set, 4 to 5 minutes more. Remove from heat.
Place a heatproof plate (with a diameter larger than skillet’s) upside-down over skillet. With hot pads, very carefully turn skillet and plate at the same time to invert tortilla onto plate. Add remaining 1 tablespoon oil to empty skillet; swirl to coat.
Slide tortilla, uncooked-side down, back into skillet. (Tuck in any potatoes that slip out.) Cook over low heat, pressing down with spatula and tucking in edges to shape rounded sides, until cooked through, 4 to 6 minutes. Slide onto a cutting board. Let cool about 20 minutes, then serve, warm or at room temperature, cut into wedges.
Reviews
Add Rating & Review 12 Ratings 5 star values: 3 4 star values: 2 3 star values: 3 2 star values: 4 1 star values: 0
Reviews
Add Rating & Review 12 Ratings 5 star values: 3 4 star values: 2 3 star values: 3 2 star values: 4 1 star values: 0
Add Rating & Review
12 Ratings 5 star values: 3 4 star values: 2 3 star values: 3 2 star values: 4 1 star values: 0
12 Ratings 5 star values: 3 4 star values: 2 3 star values: 3 2 star values: 4 1 star values: 0
12 Ratings 5 star values: 3 4 star values: 2 3 star values: 3 2 star values: 4 1 star values: 0
5 star values: 3 4 star values: 2 3 star values: 3 2 star values: 4 1 star values: 0
All Reviews for Tortilla Espanola
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Tortilla Espanola
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
