| Level: | Intermediate |
| Total: | 1 hr 30 min |
| Prep: | 40 min |
| Inactive: | 10 min |
| Cook: | 40 min |
| Yield: | about 28 pieces, depending on how it is cut |
Ingredients
- 1 1/2 pounds russet potatoes (about 2 medium)
- Extra-virgin olive oil, for frying (about 4 cups), *See Cook’s Note
- 2 medium onions, thinly sliced (1 1/2 pounds)
- 4 teaspoons kosher salt
- 10 large eggs
- Serving suggestions: sliced chorizo, roasted pequillo peppers, or crumbled goat cheese or Sofrito, recipe follows
- 1/2 cup extra-virgin olive oil
- 2 onions, finely chopped (3 1/4 cups)
- 1/2 teaspoon sugar
- 4 teaspoons kosher salt
- 6 ripe plum tomatoes (about 1 pound)
- 1/2 teaspoon pimenton
- Bay leaf
Instructions
- Peel and thinly slice the potatoes. Soak slices in water for 10 minutes. Drain and dry completely in a salad spinner. Meanwhile, pour enough olive oil into a large saucepan so it’s about an inch deep. Heat over medium heat until a slice of onion bubbles gently when placed in the oil, about 310 degrees F. Add the onions and fry, stirring occasionally until just golden, about 8 minutes. Scoop the onions from the oil with a slotted spoon and drain on a paper-towel lined baking sheet.
- Add about half of the potatoes, and fry until lightly golden and a little puffy, about 10 minutes. Scoop the potatoes from the oil, add to the onions. Repeat with the rest of the potatoes. Reserve the oil. Season the vegetables with 3 teaspoons of the salt. (The preparation of the vegetables can be done up to 2 hours ahead.)
- Break the eggs into a large bowl. Whisk just enough to combine but not so much that they get loose and runny, about 15 times. Add the vegetables and remaining 1 teaspoon salt.
- Heat a medium (10-inch) nonstick skillet over medium heat. Add 2 tablespoons of the reserved oil and heat. Add the tortilla mixture and stir briskly with a spatula to get peaks and valleys in the folds of the egg, about 2 to 3 minutes. Stop stirring and reduce the heat to low, cover and cook until the eggs are set but still pretty loose, about 5 minutes. Lay a flat pan lid or a plate on top and invert the tortilla. Add more oil to the pan if needed, and slide the tortilla back into the pan, cover and finish cooking until set and lightly brown, about 3 minutes more. Slide the tortilla out of the pan to a cutting board to cool slightly.
- Cut into cubes or thin wedges and serve warm or room temperature as is or with 1 of the suggested toppings.
- Heat the olive oil in a medium skillet over medium heat. Add the onions and sugar and half the salt. Cook, stirring occasionally, until golden and sweet, about 1 hour. If the onions begin to get really brown, add a splash of water to slow them down.
- Meanwhile, cut the tomatoes, crosswise. Grate them on the cut side on the largest holes of a box grater into a bowl all the way down to the skins. Discard skins. Add tomato puree, pimenton and bay leaf to the caramelized onions, and continue to cook until quite thick and the tomato separates from the oil, about 10 to 15 minutes more. Season with the remaining salt or to taste. Serve warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 28 servings |
| Calories | 201 |
| Total Fat | 17 g |
| Saturated Fat | 3 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 3 g |
| Cholesterol | 66 mg |
| Sodium | 272 mg |
Reviews
Excellent recipe!!
This recipe took much longer than expected to prepare, was very messy (all that deep frying) and the results were disappointing. Although I drained on many layers of paper towels, the taste was entirely too heavy with oil and flat in flavor.
this is a very good authentic recipe but i have pared my own tortilla recipe down to a much easier version–the deep frying is not necessary, i saute the thin-sliced potatoes in a little oil with a cover on the pan so the potatoes steam and get soft. i flip them once or twice to make sure they are fully cooked on both sides. then i add scallions (not regular onion) and saute briefly with the potatoes, then pour the egg in. so delicious. i loved tortilla when i was in spain but i just think all the oil and deep-frying is totally unnecessary and too much work. and scallion offers a much brighter flavor than regular onion.
We did not make the Sofrito, but the tortilla recipe was fantastic. I took a shortcut and used canned potatoes. I know, I know, you’re skeptical, but trust me, they are good, quick and easy.
This is delish, especiall with the sofrito on top. I did use 1/2 the salt in the tortilla and sofrito, and it was fine.
so delicious.. so easy.. so good…. very yummy!!!!!…
We have tried this out the other day, it came out perfect. Thanks for providing the recipe everyone loves it.
This was so good! Gave it 3 stars because…the deep frying part took much longer than listed to get the directed results. I’m not sure what I should have done differently, but mine burned on the top and the bottom. Ended up shaving the burnt part off, but I enjoyed the taste of it tremendously.
Umm never mind after reading it I figured it out. Oops I think I needed to add flour but not the mixture is the eggs potato and onions. :
easy to make, but i decided to flip mine too soon because i thought it was set enough. not the best idea. i did get to save it as a whole, but the top went all over my counter top. be sure it is set enough that there isn’t too much moisture on top or else you could be in for a big mess. i also cut back on the salt a bit. seemed like a lot in the recipe.