Total time
50 minutes
Serves
4
Difficulty
Easy, just patient
Origin
Spain, eaten any hour of the day
The eternal Spanish kitchen debate. How do you make yours?
Spanish Tortilla 🇪🇸
Five ingredients, one pan, no blog essay required. The trick is patience. Cook the onions and potatoes slow and low so they confit in olive oil rather than fry, then bind them with eggs and finish on the second side by sliding it onto a plate and flipping it back in.
"A good tortilla is judged by the wobble. Set on the outside, still trembling in the middle.
"Spanish kitchen maxim
Use waxy potatoes, not floury ones. They hold their shape when stirred and slice cleanly through the finished tortilla.
The flip is the only intimidating bit. Use a plate wider than the pan, commit to the motion, and accept that the first one in your life may not be perfect.
Do not rush the onions. If they brown, the tortilla loses its sweetness and turns harsh. Fifteen minutes on low heat is the floor, not the ceiling.
