The Ultimate Tortilla Española Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a similar flavor with a higher smoke point.

onion

🥗Healthier: leeks

💰Cheaper: green onions

Leeks provide a milder flavor while green onions are more budget-friendly.

Cut the yukon gold potatoes in quarters and then slice them thinly, leaving the skin on.

Quarter the sweet white onion and slice it thinly.

Heat a little olive oil in a non-stick frying pan.

Add the sliced potatoes and onions to the pan, ensuring they are well coated in oil.

Cook the potatoes and onions until they soften and poach in the oil, stirring occasionally.

Crack about 5 eggs into a bowl and add a pinch of salt per egg yolk, mixing well.

Once the potatoes and onions are cooked, drain them from the oil and add them to the bowl with the eggs, mixing quickly to combine.

Check that the mixture is solidified and jiggles slightly in the pan, ensuring it is loose on the sides.

Carefully flip the tortilla using a plate and cook the other side for a couple of minutes until done.

Slide the tortilla onto a serving plate and cut it into pieces like a cake.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens