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Printed at the current scale: 8 servings · Metric · A4 or Letter, one page where it fits

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Tortilla de Patatas

8 servings

Potatoes and Onion

  • 1360 gYukon Gold potatoes
  • 1small yellow onion, sliced 6 mm thick
  • 590 mlextra virgin olive oil

Tortilla

  • 12eggs
  • 4egg yolks
  • 20 mlkosher salt
  • flaky sea salt, to taste
  1. Potatoes and Onion Peel 1360 g Yukon Gold potatoes, cut them into quarters and slice thinly. Keep the slices in a bowl of cold water so they do not darken. 10 min
  2. Heat 590 ml extra virgin olive oil in a medium pot to 93 °C.
  3. Drain the potatoes and pat them dry with paper towels. Slide them into the oil and cook, stirring now and then, for about 25 min, until soft but not coloured. 93 °C
  4. After the potatoes have had 10 min, spoon 130 ml extra virgin olive oil of the hot oil into a small frying pan over medium-low heat. Add 1 small yellow onion and cook, stirring often, for about 15 min, until soft and golden. Do not let it burn. Drain on a plate lined with paper towels.
  5. Lift the potatoes out with a slotted spoon onto a tray lined with paper towels. Keep the oil warm over very low heat.
  6. Tortilla Whisk 12 eggs, 4 egg yolks and 20 ml kosher salt together in a mixing bowl.
  7. Fold in the warm potatoes and onion with a spatula, mixing until the eggs and potatoes turn creamy. Break up some of the potato as you go, but stop well short of mash.
  8. Heat 16 ml extra virgin olive oil of the reserved oil in the non-stick pan over medium heat until it just begins to smoke. Pour in the egg mixture and take the pan off the heat. Shake it in a circular motion for about 15 s to spread the mixture and stop it sticking.
  9. Return the pan to low heat and cook for 3 min to 4 min, until the edges start to set but the centre is still loose and runny.
  10. Put the plate upside down over the pan, turn pan and plate over together and lift the pan off, leaving the tortilla on the plate.
  11. Put the pan back on the heat with 16 ml extra virgin olive oil more of the oil and heat until it just smokes. Slide the tortilla in, runny side down, swirl the pan for 10 s and cook for 45 s to 1 min, until the edges have set.
  12. Slide the tortilla onto a serving plate and rest it for a few minutes. Season with flaky sea salt and cut into wedges.
  • Safety: Flip the tortilla away from you over the sink or worktop: hot oil can run out between the pan and the plate. (The author)
  • Safety: Egg dishes should reach 71 °C (160 °F) at the centre. (USDA FSIS)
  • Safety: The centre of this tortilla is meant to stay soft and runny. Use very fresh eggs, or cook it longer on each side for anyone who should avoid undercooked eggs. (The author)