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spanish-tortilla
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4.25 from 4 votes

Spanish Tortilla (Potato Omelette)

Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Appetizer
Cuisine: Spanish
Servings: 10 skillet

Ingredients

  • 6 medium Yukon Gold potatoes or other waxy variety
  • 1 ¾ cup vegetable oil for frying
  • 2 ¼ teaspoon coarse salt divided 2 teaspoon and ¼ tsp
  • 3 medium onions diced
  • 3 medium cloves garlic minced
  • 6 large eggs
  • teaspoon ground black pepper
  • tsp ground nutmeg optional

Instructions

  • Preheat oven to 375 degrees.
  • Slice potatoes very thinly, about ⅛" thick using a mandolin. Transfer potato slices to a large bowl filled with cold water. Ensure potato slices are submerged while you prepare the ingredients so they don't turn brown. When all potatoes are sliced, drain the water off and toss the slices with the coarse salt and and mix to distribute well.
  • Heat oil in a 10 ½" oven proof skillet. When oil is very hot (a potato slice should sizzle), gently add the sliced potatoes to the oil and allow them to fry for about 12 minutes. Stir gently periodically and try not to break the slices. Potatoes should not turn brown or crisp.
  • Transfer potato slices to a colander or platter lined with paper towel to absorb excess oil. Add the onion and garlic to the pan and cook about 10 minutes. Transfer onions and garlic to the potato slices. Reserve 1 tablespoon of oil and then you can strain the oil and reserve it for another use.
  • Wipe the pan clean with a paper towel and scrape off any bits that may be stuck on. Use the reserved tablespoon of oil to grease the skillet again. (If you are using a cast iron or stainless steel pan you will need to re-grease it. If you are using a modern no-stick pan you can skip the re-greasing.
  • In a separate bowl beat the eggs, remaining ¼ teaspoon salt and the pepper and nutmeg if using. Add the potato slices, onions and garlic. Stir gently to distribute evenly, trying not to break the potato slices.
  • Transfer the mixture to the oven proof skillet. Arrange slices so they lay flat and do not have any air pockets.
  • Bake the tortilla in the skillet for 35 minutes. Check to ensure the egg is fully cooked in the middle of the skillet. If you want a browned top you may want to turn the oven to broil for a few minutes until the top browns.
  • Cut into wedges or cubes and serve warm or at room temperature.