Authentic Spanish Tortilla Española

• •1.8 lb Yukon Gold or Kennebec potatoes, peeled, halved lengthwise and thinly sliced into 1/8-inch half moons
• •1 large yellow onion, thinly sliced into half-moons
• •7 large eggs, room temperature
• •1.3 cup extra-virgin Spanish olive oil
• •1.3 teaspoon fine sea salt, divided

Instructions

1. 1

   Toss the sliced potatoes and onions together in a large bowl with 1 teaspoon of the sea salt until evenly distributed.

2. 2

   Heat the olive oil in a 9- or 10-inch heavy, deep nonstick or seasoned cast-iron skillet over medium heat until shimmering but not smoking.

3. 3

   Gently slide the potato and onion mixture into the oil. The oil should bubble gently around the vegetables; reduce the heat to medium-low. Poach (confit) the mixture, turning occasionally with a wooden spoon or spatula, until the potatoes are tender and easily pierced with a fork but not browned, about 18 to 22 minutes.

4. 4

   Set a fine-mesh colander over a heatproof bowl and drain the potato-onion mixture, reserving the fragrant infused olive oil for cooking and future use.

5. 5

   In a large mixing bowl, beat the eggs vigorously with the remaining 1/4 teaspoon of salt until completely blended and slightly frothy.

6. 6

   Add the warm, drained potato and onion mixture directly into the beaten eggs. Gently fold with a spatula, lightly pressing a few potato slices to release starch. Let the mixture sit undisturbed for 10 to 15 minutes to allow the warm potatoes to soak up the egg custard.

7. 7

   Wipe out the skillet and place it over medium-high heat with 1.5 tablespoons of the reserved olive oil. Once hot, pour in the egg and potato mixture all at once, spreading it evenly.

8. 8

   Cook undisturbed for 1 minute to set the bottom crust, then reduce heat to medium-low. Use a heatproof silicone spatula to gently round the outer edges inward, creating a smooth, rounded border. Cook for 2 to 3 minutes until the sides begin to set but the center remains jiggly.

9. 9

   Place a flat, rimless plate (larger than the skillet) tightly over the pan. In one swift, confident motion, flip the pan and plate together. Lift the pan off to reveal the golden top of the tortilla.

10. 10

    Add another teaspoon of reserved oil to the pan if dry, then slide the tortilla, uncooked side down, back into the skillet. Tuck the edges downward with the spatula to maintain a puck shape. Cook over low heat for another 2 to 3 minutes for a traditional, juicy (jugosa) center, or 4 to 5 minutes for fully firm.

11. 11

    Slide the tortilla onto a serving platter. Allow it to rest for at least 10 minutes before slicing into wedges. Serve warm or at room temperature with crusty bread.

Chef's Tips

• 💡Do not fry the potatoes at high heat; they must poach slowly in the olive oil until tender and melting, not crisp or deep-fried.
• 💡Letting the warm potatoes steep in the beaten eggs for 10-15 minutes is the secret to a cohesive, ultra-creamy tortilla that doesn't separate into loose egg layers.
• 💡For an authentic Spanish texture ('poco cuajada' or 'jugosa'), keep the center slightly soft and undercooked before resting; the residual heat will finish setting it to perfection.
• 💡The leftover potato-infused olive oil can be strained, refrigerated, and reused for sautéing vegetables, frying eggs, or roasting meats.