Start to finish: 50 minutes (20 minutes active)
Servings: 4
8 large eggs
¾ teaspoon smoked paprika
Kosher salt and ground black pepper
4 tablespoons extra-virgin olive oil, divided
1 medium yellow onion, chopped
1½ pounds Yukon Gold potatoes, peeled, halved if large, and sliced ¼ inch thick
1 cup drained roasted red peppers, patted dry and chopped
In Spain, a tortilla is a thick, hearty, frittata-like omelet made with potatoes, onions and plenty of olive oil. We whisk a little smoked paprika into the eggs, and also add some roasted red peppers for pops of color. If you prefer to stick with the simple and classic version, simply omit the paprika and peppers. And for an added Spanish touch, serve with aioli (garlicky mayonnaise) on the side. This recipe starts on the stovetop but finishes in the oven, so you will need an oven-safe nonstick 10-inch skillet.
Don’t slice the potatoes thicker than ¼ inch or they may not cook through. Also, don’t forget to pat the roasted red peppers dry before chopping. Excess moisture from the peppers can make the tortilla watery. Finally, don’t forget that the skillet handle will be hot when you remove the pan from the oven.
Heat the oven to 350°F with a rack in the middle position. In a large bowl, whisk together the eggs, paprika and 1½ teaspoons salt. In an oven-safe nonstick 10-inch skillet over medium, heat 3 tablespoons of oil until shimmering. Stir in the onion, potatoes, 2 teaspoons salt and ½ teaspoon pepper. Cover and cook, stirring occasionally, until a fork inserted into the potatoes meets no resistance, 10 to 12 minutes. Stir in the roasted red peppers and cook, stirring, until the peppers are heated through, 1 to 2 minutes.
Fold the hot vegetables into the eggs, separating any potato slices that stick together. Add the remaining 1 tablespoon oil to the same skillet and heat over medium until shimmering. Pour in the egg-potato mixture and distribute in an even layer. Transfer to the oven and bake until the tortilla is set at the center, 25 to 30 minutes.
Transfer the pan to a wire rack (the handle will be hot) and let cool for about 10 minutes. Run a silicone spatula around the edge and under the tortilla to loosen it, then invert a large plate over the skillet. Invert both the skillet and plate, holding them together, then lift off the skillet. Serve the tortilla warm or at room temperature.