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Spain, Europe · Spanish Tortilla (Tortilla de Patatas)

Juicy Tortilla with Caramelized Onion

A Spanish tapas-bar tortilla: potatoes confited in extra-virgin olive oil and deeply caramelized onion, cooked so the centre flows like cream when cut.

ServingsServes 2
Total cooking time1 h
Soaking in egg+ 15 min
DifficultyHard
About servingsThis tortilla is meant to have a runny centre. Use very fresh eggs, and cook the second side 2 to 3 minutes longer if you want it fully set.

Method

  1. Peel the potatoes and slice them evenly 2 to 3 mm thick. Do not rinse them: their starch helps bind the egg. Slice the onions thinly along the grain.

    Add in this stepWaxy potatoes 400 gOnions 180 g

  2. Put the oil for the onion, the onions and a pinch of salt in a 18 cm frying pan and cook slowly over low heat for , stirring every 3 to 4 minutes. If they start to catch, add 1 tbsp water and scrape the pan. Set aside when they are soft, jammy and a deep amber colour.

    Add in this stepExtra-virgin olive oil (for the onion) 1½ tbspSalt ⅛ tsp

    low heat

  3. Pour the confit oil into a wide 24 cm frying pan and add the potatoes and half the salt. Heat over medium heat until small bubbles appear, then lower to low heat and cook for . Keep the oil at a quiet bubble, never a sizzle, so the potatoes stay pale. They are done when they crush under the spatula.

    Add in this stepExtra-virgin olive oil (for confiting the potatoes) 250 mlSalt ½ tsp

    medium heat→low heat

  4. Drain the potatoes in a sieve. In a large bowl, lightly beat the eggs and the rest of the salt with a fork, without making them foamy. Add the hot potatoes and the caramelized onion, and crush about a third of the potato slices with the fork for a creamy texture. Cover and leave for .

    Add in this stepVery fresh eggs 4Salt 0.4 tsp

  5. Heat 1 tbsp of the confit oil in a 18 cm nonstick pan over medium-high heat until it shimmers. Pour in the mixture and, for the first 15 seconds, stir the centre in big strokes like scrambled eggs to create soft layers, then leave it alone. Lower to medium heat and cook for . The edge should be set while the top of the centre is still liquid.

    medium-high heat→medium heat

  6. Cover with a plate larger than the pan, flip it in one movement over the sink and slide the tortilla back into the pan. Push the edges in with the spatula to give it a rounded, cushion-like shape and cook over medium heat for just . The centre should wobble like a water balloon when pressed.

    medium heat

  7. Slide it onto a plate, leave for , sprinkle with flaky salt and cut right away. If the centre slowly oozes out, you nailed it.

    Add in this stepFlaky salt (to finish) 1 pinch

Cook's tip

Rushing the onion only burns it without making it sweet, so stay on low heat. If the potatoes start to colour in the oil, the oil is too hot: turn the heat down further. Strain the confit oil and keep it for your next tortilla or for roasting potatoes.

Cooking it at camp

Caramelizing the onion and confiting the potatoes take time, so do both at home and pack them in the cooler. At camp, mix them with the eggs, wait 15 minutes and cook in a small nonstick pan. Set up a windbreak so the flame stays even.