Now and then I come across a dish so deceptively simple yet so delicious that it feels like a revelation. It’s a feeling that resonates deeply with us here at The Chopping Block, and it’s the exact feeling we get every time we make, and more importantly, eat, a perfect Tortilla Española.
What I may love most about cooking is the way a few simple, well-chosen ingredients can create something so satisfying. The Tortilla Española is a perfect example of this. It's a Spanish classic that is as fundamental to the country's cuisine as a fresh baguette is to France's (or as a deep-dish pizza is to Chicago’s).
This is a dish of pure comfort. It's the kind of food you want to eat for a leisurely lunch, a satisfying weeknight dinner, or even a picnic in the park. Perhaps its most appealing quality, especially in today’s culinary landscape, is its elegant simplicity. It is, at its core, a perfect example of how the most beautiful food is often the most straightforward.
A Culinary Canvas
One of the great joys of making a Tortilla Española is that it's inherently forgiving. It doesn't require complex techniques or expensive gadgets. What it does require, however, is a little patience and a confident hand with a knife. You’ll be slicing potatoes and onions, a task that becomes much easier and safer once you have the right foundational skills. (If you're looking to sharpen your abilities in the kitchen, check out an upcoming Knife Skills class.)
The core ingredients are just three: potatoes, onions, and eggs. The brilliance lies in how these ingredients are prepared and then combined. The potatoes and onions are thinly sliced and slowly cooked in olive oil until they are soft and golden, a process that transforms their texture and deepens their flavor. This is a crucial step; you’re not frying them to a crisp, you’re confiting them, allowing them to become tender and sweet.
This focus on vegetables makes the Tortilla Española a fantastic and hearty vegetarian option. It proves that meatless meals can be just as satisfying and flavorful as any other. It’s a testament to the power of plant-based cooking and a welcome addition to any home cook's repertoire, whether they're a vegetarian or simply looking to incorporate more vegetables into their diet.
The Moment of Truth
The most nerve-wracking part of making a Tortilla Española is 'the flip'. This is the moment where you transfer the partially cooked frittata from the pan to a plate, and then slide it back into the pan to cook the other side. While it may sound intimidating, it’s easier than it looks, and with a little practice, you'll be flipping like a seasoned pro. The key is to use a plate that is larger than your pan and to move with a decisive, confident motion. It’s a moment of culinary drama that always feels like a win.
Once the tortilla is cooked to a perfect golden-brown on both sides, it's ready to be served. It can be enjoyed warm or at room temperature, and it’s always better the next day. This makes it a perfect dish for meal prep or for feeding a crowd. Just slice it into wedges and watch it disappear.
So, gather your potatoes, onions, and eggs. Find a nice bottle of olive oil, and get ready to create a dish that is as comforting to make as it is to eat. It’s a testament to the fact that sometimes, the most extraordinary food comes from the simplest of ingredients.
Classic Tortilla Española
Yield: 6-8 servings
Prep time: 15 minutes
Inactive time: 10 minutes
Cook time: 35 minutes
Total time: 1 hour
5 lbs potatoes, Russets or Golds are good, peeled and thinly sliced (about 1/8 inch thick)
1 large yellow onion, thinly sliced
6-8 large eggs
1 cup extra virgin olive oil (or enough to cover the potatoes)
Salt to taste
- Prep the potatoes and onions: In a large, heavy-bottomed non-stick pan (10-12 inches), heat the olive oil over medium-low heat. Add the sliced potatoes and onions.
- Confit the vegetables: Cook the potatoes and onions slowly, stirring occasionally, for 20-25 minutes. The goal is not to fry them but to slowly poach them until they are very soft and translucent. Season with a generous pinch of salt.
- Drain and combine: Carefully drain the oil from the pan, reserving it for later use. Transfer the softened potatoes and onions to a large bowl and allow to cool enough that the eggs won’t scramble when they are mixed.
4. Whisk the eggs: Whisk the eggs with a pinch of salt until they are light and frothy. Pour the eggs over the potatoes and onions and gently mix to combine. Let the mixture sit for about 10 minutes to allow the potatoes to absorb some of the egg.
5. Cook the tortilla: Heat about 1 tablespoon of the reserved olive oil in the same pan over medium heat. Pour the egg and potato mixture into the pan, spreading it out evenly. Cook for 5-7 minutes, or until the bottom is set and golden brown.
6. The Flip: Place a large plate over the pan. In one swift motion, invert the pan, so the tortilla is now on the plate, cooked-side up.
7. Finish cooking: Slide the tortilla back into the pan, uncooked-side down. Tuck in the edges to form a neat round shape. Cook for another 5-7 minutes, or until the tortilla is firm to the touch and a skewer inserted into the center comes out clean.
8. Serve: Slide the tortilla onto a serving platter. Let it cool for at least 15 minutes before slicing and serving. Enjoy!
There are few dishes I can think of that offer so much from such humble ingredients, and it is sure to influence your cooking philosophy once you’ve given it a try.
To master more egg cookery techniques, our Culinary Boot Camp has an entire day dedicated to egg, vegetable and grain cookery.
