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Perfectly Crispy Spanish Tortilla

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A simple and delicious Spanish tortilla recipe with crispy edges and a tender, custardy center. Perfect for any occasion and easy to make with pantry staples.

Ingredients

Scale
  • 4 medium Yukon Gold potatoes, peeled and thinly sliced
  • 1 large yellow onion, thinly sliced
  • 6 large eggs, room temperature
  • About 1 cup (240 ml) extra virgin olive oil for frying
  • 1 teaspoon salt, plus more to taste
  • Freshly ground black pepper to taste
  • Optional: A handful of chopped fresh parsley for garnish

Instructions

  1. Prepare your ingredients: Peel and thinly slice potatoes about 1/8 inch thick. Peel and thinly slice the onion. Crack eggs into a large bowl, season with 1 teaspoon salt and a pinch of black pepper, then whisk until combined and slightly frothy.
  2. Slow fry the potatoes and onions: Heat olive oil in a non-stick skillet over medium-low heat until shimmering. Add potatoes and onions, stir gently to coat with oil. Cook for about 20 minutes, stirring occasionally, until potatoes are soft but not mushy and onions are translucent.
  3. Drain excess oil and combine with eggs: Using a slotted spoon, transfer potatoes and onions to the bowl with eggs. Let sit for 1-2 minutes. Pour out most of the oil from the skillet, leaving 1-2 tablespoons.
  4. Cook the tortilla base: Reheat skillet over medium heat and pour in potato-egg mixture, spreading evenly. Cook gently for 6-8 minutes until edges are set and golden but center is still slightly soft.
  5. Flip the tortilla: Place a large plate or lid over the skillet, invert the pan so tortilla lands on the plate, then slide it back into the skillet to cook the other side. Cook for another 4-5 minutes until cooked through but tender inside with a crispy exterior.
  6. Rest and serve: Slide tortilla onto a serving plate, let rest for 5 minutes to finish setting. Garnish with parsley if desired, slice into wedges, and serve warm or at room temperature.

Notes

Use room temperature eggs for better blending and even cooking. Keep heat low and cook potatoes slowly to avoid burning. Use a plate that fits your pan well for flipping to prevent breaking. Let the tortilla rest before serving for best texture.

Nutrition

Keywords: Spanish tortilla, tortilla recipe, crispy tortilla, easy Spanish recipe, potatoes and eggs, tapas, traditional Spanish dish

Find it online: https://tomyumy.com/perfectly-crispy-spanish-tortilla-recipe-easy-homemade-step-by-step-guide/