Classic Spanish Tortilla: Potato and Onion Omelet
Relish the flavors of a classic Spanish-meets-modern cuisine with Chef Mario Batali's take on the iconic Tortilla Española. This delightful dish, featuring a harmoniously high ratio of Red Bliss potatoes to eggs, is a quintessential part of Spanish culinary culture. Whether served as a tapas, breakfast, a satisfying side dish, or a hearty non-meat main, its simplicity is exceeded only by its satisfying depth of flavor. Golden potatoes and onions, gently cooked to tender perfection, are enveloped in soft, savory eggs, making it a versatile addition to any meal. Enjoy it either warm or at room temperature for a truly authentic experience.
6
Servings
N/A
Calories
6
Ingredients
Ingredients
extra virgin olive oil
1/4 cup plus 2 tablespoons (divided)
Red Bliss potatoes
1 1/4 lbs (peeled and sliced thin (about 1/8 inch))
onion
1 (halved and sliced very thin)
kosher salt
to taste (for seasoning)
freshly ground black pepper
to taste (for seasoning)
eggs
8 large (lightly beaten)
Instructions
1
Begin by heating 1/4 cup of extra virgin olive oil in a large cast-iron skillet over medium heat.
2
Add the thinly sliced potatoes and onions to the skillet. Season generously with kosher salt and freshly ground black pepper. Stir frequently, cooking until the potatoes and onions reach a tender consistency without browning, approximately 15 minutes.
3
Crack the eggs into a large mixing bowl and lightly beat them. Season the eggs with a pinch of salt and pepper.
4
Gently transfer the cooked potato and onion mixture into the bowl with the beaten eggs. Ensure all contents of the skillet are moved, leaving none behind.
5
Return your skillet to the stovetop over low heat and pour in the remaining 2 tablespoons of olive oil.
6
Carefully add the egg-potato mixture back into the skillet, ensuring it spreads evenly across the bottom.
7
Cover the skillet and allow the tortilla to slowly cook until the bottom and edges set, around 10 minutes.
8
Once set, cover the skillet with a large plate and cautiously flip the tortilla upside down onto the plate.
9
Slide the tortilla back into the skillet to cook the opposite side for an additional few minutes until thoroughly set.
10
Transfer the finished tortilla to a serving plate and let it rest for at least 5 minutes to allow flavors to develop.
11
Slice into wedges and serve either warm or at room temperature. For optimal flavor, the tortilla can stand at room temperature for up to 3 hours before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish featured in this recipe?
The recipe is for a Classic Spanish Tortilla, which is a traditional Potato and Onion Omelet.
Who is the chef associated with this specific version of the tortilla?
This version of the Tortilla Española is based on Chef Mario Batali's take on the classic dish.
What type of potatoes are used?
The recipe calls for 1 1/4 lbs of Red Bliss potatoes.
How many eggs are required for the Classic Spanish Tortilla?
You will need 8 large eggs for this recipe.
What kind of oil is best for cooking this tortilla?
Extra virgin olive oil is recommended for an authentic flavor.
How should the potatoes be prepared?
The potatoes should be peeled and sliced thin, approximately 1/8 inch thick.
How should the onion be sliced?
The onion should be halved and then sliced very thin.
Is the Spanish Tortilla served hot or cold?
It can be enjoyed either warm or at room temperature.
How long can the tortilla sit at room temperature before serving?
For optimal flavor, the tortilla can stand at room temperature for up to 3 hours.
What is the recommended cooking vessel?
A large cast-iron skillet is ideal for cooking the tortilla.
Do you brown the potatoes and onions during the first cooking stage?
No, you should cook them until they reach a tender consistency without browning.
How long does it take to cook the potatoes and onions?
It takes approximately 15 minutes for the potatoes and onions to become tender.
How much olive oil is used in total?
The recipe uses a total of 1/4 cup plus 2 tablespoons of extra virgin olive oil.
How long does it take for the bottom and edges of the tortilla to set?
It takes about 10 minutes over low heat for the bottom and edges to set.
How do you flip the tortilla safely?
Cover the skillet with a large plate, cautiously flip the tortilla onto the plate, and then slide it back into the skillet.
How long should the tortilla rest after cooking?
It should rest for at least 5 minutes to allow the flavors to develop.
How many servings does this recipe provide?
This recipe makes 6 servings.
Is this dish suitable for vegetarians?
Yes, this is a vegetarian dish consisting of eggs, potatoes, and onions.
Can this be served as a main dish?
Yes, it can be served as a hearty non-meat main dish, a tapas, breakfast, or a side dish.
What seasonings are used in the potato mixture?
The potatoes and onions are seasoned with kosher salt and freshly ground black pepper.
Should the eggs be seasoned separately from the potatoes?
Yes, the eggs should be lightly beaten and seasoned with a pinch of salt and pepper before mixing.
What is the key to the texture of the potatoes in this dish?
The potatoes are gently cooked in olive oil until tender, creating a soft, savory texture when combined with the eggs.
How do you ensure the tortilla is cooked through?
The tortilla is cooked covered for 10 minutes on one side and then for an additional few minutes on the other side until thoroughly set.
What is the ratio of ingredients in Chef Mario Batali's version?
This recipe features a harmoniously high ratio of Red Bliss potatoes to eggs.
How should the tortilla be sliced for serving?
The finished tortilla should be sliced into wedges.
Do you use high heat to cook the egg mixture?
No, the egg-potato mixture should be cooked over low heat to ensure it sets properly.
Is the skillet covered during the initial egg cooking phase?
Yes, you should cover the skillet while the tortilla cooks to help the edges and bottom set.
What is the first step in the cooking process?
The first step is heating 1/4 cup of extra virgin olive oil in a large cast-iron skillet over medium heat.
When are the potatoes and onions added to the eggs?
After the potatoes and onions are tender, they are transferred into the bowl with the beaten eggs.
Is there a specific way to stir the potatoes and onions?
They should be stirred frequently while cooking in the skillet to ensure even tenderness without browning.