Spanish Tortilla with a Golden Crust
By America's Test KitchenPublished on October 11, 2007
Yield
Serves 6 to 8 (Makes one 10-inch tortilla)
Ingredients
½ cup extra virgin olive oil 1 pound russet potatoes (about 3 medium), peeled and sliced into ⅛-inch-thick rounds1 medium onion, halved and sliced ⅛ inch thick1 ½ teaspoon salt, divided10 large eggs ¼ teaspoon ground black pepper
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. The tortilla can be served warm or at room temperature. Serve with Garlic Mayonnaise or Romesco Sauce (see related recipes).
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.
- Return the finished tortilla in the skillet to medium-high on the stovetop until lightly browned on the bottom, about 1 minute, using a spatula to peek at the crust as it cooks. To unmold the tortilla so that the browned side faces up, simply slide the tortilla onto a large plate, then place a serving platter over the top, and, firmly grasping both plates, flip the tortilla onto the serving platter, browned side up. Slice into wedges and serve. (The tortilla can also be made up to 4 hours in advance and served at temperature.)
Yield
Serves 6 to 8 (Makes one 10-inch tortilla)Ingredients
½ cup extra virgin olive oil
1 pound russet potatoes (about 3 medium), peeled and sliced into ⅛-inch-thick rounds
1 medium onion, halved and sliced ⅛ inch thick
1 ½ teaspoon salt, divided
10 large eggs
¼ teaspoon ground black pepper
Ingredients
½ cup extra virgin olive oil
1 pound russet potatoes (about 3 medium), peeled and sliced into ⅛-inch-thick rounds
1 medium onion, halved and sliced ⅛ inch thick
1 ½ teaspoon salt, divided
10 large eggs
¼ teaspoon ground black pepper
Ingredients
½ cup extra virgin olive oil
1 pound russet potatoes (about 3 medium), peeled and sliced into ⅛-inch-thick rounds
1 medium onion, halved and sliced ⅛ inch thick
1 ½ teaspoon salt, divided
10 large eggs
¼ teaspoon ground black pepper
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. The tortilla can be served warm or at room temperature. Serve with Garlic Mayonnaise or Romesco Sauce (see related recipes).
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.
- Return the finished tortilla in the skillet to medium-high on the stovetop until lightly browned on the bottom, about 1 minute, using a spatula to peek at the crust as it cooks. To unmold the tortilla so that the browned side faces up, simply slide the tortilla onto a large plate, then place a serving platter over the top, and, firmly grasping both plates, flip the tortilla onto the serving platter, browned side up. Slice into wedges and serve. (The tortilla can also be made up to 4 hours in advance and served at temperature.)
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