Spanish Tortilla
By America's Test KitchenPublished on May 24, 2011
Yield
Serves 6 to 8 (Makes one 10-inch tortilla)
Ingredients
Before You Begin
We like to use russet potatoes here for their earthy flavor; however, Yukon Gold potatoes can be substituted. Using a 10-inch nonstick skillet here is important; do not use a smaller or larger skillet, because the cooking times will not apply. For a deeply golden brown crust that is traditional in southern parts of Spain, see the “Spanish Tortilla with a Golden Crust” variation. The tortilla can be served warm or at room temperature. Serve with Garlic Mayonnaise or Romesco Sauce. This recipe was published in our cookbook The Best International Recipe.
Instructions
- Adjust an oven rack to the middle position and heat the oven to 425 degrees. Heat the oil in a 10-inch ovenproof nonstick skillet over medium heat until shimmering. Add the potatoes, onion, and 1/2 teaspoon salt, and stir to coat thoroughly. Cover and cook, stirring occasionally, until the potatoes and onion are soft, 8 to 10 minutes.
- Whisk the eggs, pepper, and 1 teaspoon salt together until uniformly yellow. Pour the eggs over the potatoes, stir gently to combine, and continue to cook until the eggs begin to set, about 1 minute.
- Transfer the skillet to the oven and bake until the eggs are cooked, the top is puffed, and the edges have pulled away slightly from the sides of the pan, about 9 minutes. Use a rubber spatula to loosen the tortilla from the skillet, then carefully slide it onto a cutting board. Slice into wedges and serve. (The tortilla can also be made up to 4 hours in advance and served at room temperature.)
Yield
Serves 6 to 8 (Makes one 10-inch tortilla)Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Before You Begin
We like to use russet potatoes here for their earthy flavor; however, Yukon Gold potatoes can be substituted. Using a 10-inch nonstick skillet here is important; do not use a smaller or larger skillet, because the cooking times will not apply. For a deeply golden brown crust that is traditional in southern parts of Spain, see the “Spanish Tortilla with a Golden Crust” variation. The tortilla can be served warm or at room temperature. Serve with Garlic Mayonnaise or Romesco Sauce. This recipe was published in our cookbook The Best International Recipe.
Instructions
- Adjust an oven rack to the middle position and heat the oven to 425 degrees. Heat the oil in a 10-inch ovenproof nonstick skillet over medium heat until shimmering. Add the potatoes, onion, and 1/2 teaspoon salt, and stir to coat thoroughly. Cover and cook, stirring occasionally, until the potatoes and onion are soft, 8 to 10 minutes.
- Whisk the eggs, pepper, and 1 teaspoon salt together until uniformly yellow. Pour the eggs over the potatoes, stir gently to combine, and continue to cook until the eggs begin to set, about 1 minute.
- Transfer the skillet to the oven and bake until the eggs are cooked, the top is puffed, and the edges have pulled away slightly from the sides of the pan, about 9 minutes. Use a rubber spatula to loosen the tortilla from the skillet, then carefully slide it onto a cutting board. Slice into wedges and serve. (The tortilla can also be made up to 4 hours in advance and served at room temperature.)
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