Tortilla de patatas

The magic of the Spanish tortilla is the sheer range of textures – from its cooked outer edge to its creamy, runny interior.

Serves 4
2¼ cups Spanish extra-virgin olive oil
1 pound Idaho potatoes, peeled, quartered and sliced thinly (about 4 cups)
Salt to taste
1 Spanish onion, peeled and sliced (about 1 cup)
6 large eggs
Heat 2 cups of the olive oil in a sauté pan over a medium flame. You’ll know the oil is hot enough for frying by placing a chunk of potato in the oil – it should jump a little when it reaches the right temperature (around 200 to 250 degrees). Once the oil is hot enough, add the potato slices and fry on all sides until lightly brown and the edges are slightly crispy. This should take between 8 and 10 minutes. Remove from the heat and strain the potatoes from the oil. Season with a little salt and reserve both the potatoes and the oil.

In a separate pan, heat ¼ cup of olive oil over a low-to-medium flame. Add the onion slices and cook until slightly brown, being careful not to burn the onion, around 10 minutes. Strain the onions from the oil and reserve.

Break the eggs into a mixing bowl and whisk them vigorously. The eggs should still keep much of their thick, gelatinous consistency. Add the potatoes and onions and whisk together once more.

Add 3 tablespoons of the strained potato-cooking oil to a small 6-inch sauté pan. Heat over a medium flame. When the oil begins to smoke slightly, add the egg mixture to the pan. As you pour in the eggs, shake the pan vigorously for 10 or 15 seconds, to make sure the eggs come together. Leave the pan to cook for 30 seconds. Lower the heat and continue to cook for a few minutes. You’ll know it’s time to flip the tortilla when you see that the edges are cooked, but the center is still wobbly.

Place a plate over the top of the pan and invert the pan so the tortilla winds up on the plate, raw side down. If the pan looks dry, add the remaining ¼ cup of fresh oil. Return the tortilla to the pan, by sliding it back in raw side down. Continue cooking for another 60 seconds. Serve immediately.

Photograph by Thomas Schauer

José’s tips
You can always use a Teflon pan to make sure your tortilla doesn’t stick to the bottom. But if you’re using a non-Teflon pan (preferably one with sloped sides), your tortilla won’t stick as long as it’s hot enough before you add the eggs for the first time. Watch for the oil to smoke a little before pouring in the eggs. Whatever pan you use, remember to shake the pan strongly as you start cooking – it’s essential for a light tortilla. You’re aiming for a tortilla that is soft and runny inside, but firm and slightly browned on the outside.