Best Spanish Tortilla - Perfect with mini Yukon Gold Potatoes

Hey there, food lovers! Get ready to dive into the heart of Spanish cuisine with a dish that's simple, satisfying, and utterly delicious: the authentic Spanish Tortilla Española. This isn't just an omelette; it's a culinary icon, a potato-and-egg masterpiece that graces tapas bars and family tables across Spain. While it might look humble, a perfectly cooked tortilla is a thing of beauty, with tender potatoes, sweet onions, and a creamy, custardy egg interior. Many recipes promise perfection, but ours is truly foolproof, especially when you use the star of the show: mini Yukon Gold potatoes. Their creamy texture and natural sweetness are simply unmatched. So, let's roll up our sleeves and discover how to make the best Spanish Tortilla Española recipe, perfect every single time.

Ingredients

• 1/2 cup (120ml) extra virgin olive oil, plus more for serving
• 2 lbs (approx. 4-5 medium or 6-8 small) Yukon Gold potatoes, ideally mini Yukon Gold potatoes, peeled and thinly sliced (about 1/8-inch thick)
• 1 large yellow onion, thinly sliced
• 6 large eggs, at room temperature
• 1 teaspoon sea salt, plus more to taste
• Freshly ground black pepper (optional)

Directions

1. Preparing the Potatoes & Onions
2. Slice 'em Thin: Start by peeling your Yukon Gold potatoes. For the best texture, aim for slices about 1/8-inch thick. You can use a mandoline for perfectly even slices, but a sharp knife works great too. Thinly slice your onion to match the potato thickness.
3. Heat the Oil: Grab a good 8-inch non-stick skillet or a well-seasoned cast iron breakfast skillet (a quality pan is key here, similar to what you'd use for the best pan for french omelette). Pour in the 1/2 cup of olive oil and heat it over medium-low heat. You want the oil warm enough to gently cook, not fry, the potatoes.
4. Gentle Cook: Add the sliced potatoes and onions to the warm oil. Sprinkle with 1/2 teaspoon of sea salt. Stir gently to coat everything in oil. The goal here isn't to brown them, but to slowly confit them until they are tender and slightly translucent. This usually takes about 15-20 minutes. Stir occasionally to ensure even cooking.
5. Drain & Cool: Once the potatoes and onions are fork-tender and soft, carefully drain them in a colander set over a bowl. Reserve the flavorful olive oil – you'll use a little bit of it later! Let the potato and onion mixture cool slightly for about 5-10 minutes. This prevents the eggs from scrambling when you mix them in.
6. Cooking the Tortilla
7. Whisk the Eggs: While the potatoes cool, crack your 6 large eggs into a large mixing bowl. Add the remaining 1/2 teaspoon of sea salt and a pinch of black pepper if you like. Whisk them vigorously until they are well combined and slightly frothy, but not overly airy.
8. Combine & Soak: Add the slightly cooled potato and onion mixture to the whisked eggs. Stir gently to ensure every potato slice and onion piece is coated in egg. Let this mixture sit for 5 minutes. This little soak allows the potatoes to absorb the egg, leading to that creamy, custardy texture we're after.
9. Heat the Pan (Again): Wipe out the skillet you used earlier (no need to wash it, just wipe clean). Add 1-2 tablespoons of the reserved olive oil to the pan and heat it over medium heat. Swirl the oil to coat the bottom and sides evenly.
10. Pour & Set: Pour the egg and potato mixture into the hot skillet. Gently spread it out evenly. Reduce the heat to medium-low. Cook undisturbed for about 5-8 minutes. You'll see the edges start to set and turn golden, but the top will still be quite runny. This slow, gentle cooking is what gives the tortilla its distinct texture.
11. Flipping the Tortilla (The Moment of Truth!)
12. Prepare for the Flip: This is the part that often intimidates people, but with a little confidence, you'll nail it! Make sure the tortilla is mostly set around the edges and about halfway up the sides. The center should still be a bit jiggly.
13. The Plate Method: Grab a plate that is larger than your skillet. Place the plate face down directly over the skillet, covering the tortilla completely.
14. The Turn: With one hand firmly on the plate and the other holding the skillet handle, swiftly and confidently flip the skillet and plate over together, so the tortilla lands upside down on the plate. Don't hesitate!
15. Slide Back In: Carefully slide the partially cooked tortilla back into the skillet, raw side down. Use a spatula to tuck in any edges to create a nice, rounded shape.
16. Finish Cooking: Continue to cook for another 3-5 minutes, or until the tortilla is set to your liking. Some prefer a slightly runny center (a "juicy" tortilla), while others like it fully cooked through. Gently press the sides with a spatula to check for firmness.
17. Serve: Once done, slide the tortilla onto a clean serving plate. Let it cool for a few minutes before slicing into wedges.