SERVES 4 TO 6
Spanish tortillas are often served warm or at room temperature with olives, pickles, and Garlic Mayonnaise (recipe follows) as an appetizer. They may also be served with a salad as a light entrée. For the most traditional tortilla, omit the roasted red peppers and peas. Click here for our top-rated extra-virgin olive oil.
6 |
tablespoons plus 1 teaspoon extra-virgin olive oil (see note) |
1½ |
pounds (3 to 4 medium) Yukon Gold potatoes, peeled, quartered, and cut into ⅛-inch-thick slices |
1 |
small onion, halved and sliced thin |
1 |
teaspoon table salt |
¼ |
teaspoon ground black pepper |
8 |
large eggs |
½ |
cup jarred roasted red peppers, rinsed, dried, and cut into ½-inch pieces |
½ |
cup frozen peas, thawed |
Garlic Mayonnaise (optional; recipe follows) |
1. Toss 4 tablespoons of the oil, the potatoes, onion, ½ teaspoon of the salt, and the pepper in a large bowl until the potato slices are thoroughly separated and coated in oil. Heat 2 tablespoons more oil in a 10-inch nonstick skillet over medium-high heat until shimmering. Reduce the heat to medium-low, add the potato mixture to the skillet, and set the bowl aside (do not rinse). Cover and cook, stirring occasionally with a heatproof rubber spatula, until the potatoes offer no resistance when poked with a paring knife, 22 to 28 minutes (some potato slices may break into smaller pieces).
2. Meanwhile, whisk the eggs and remaining ½ teaspoon salt in the reserved bowl until just combined. Using a heatproof rubber spatula, fold the hot potato mixture, red peppers, and peas into the eggs until combined, making sure to scrape all the potato mixture out of the skillet. Return the skillet to medium-high heat, add the remaining 1 teaspoon oil, and heat until just beginning to smoke. Add the egg-potato mixture and cook, shaking the pan and folding the mixture constantly for 15 seconds; smooth the top of the mixture with a heatproof rubber spatula. Reduce the heat to medium, cover, and cook, gently shaking the pan every 30 seconds, until the bottom is golden brown and the top is lightly set, about 2 minutes.
3. Using a heatproof rubber spatula, loosen the tortilla from the pan, shaking it back and forth until the tortilla slides around. Slide the tortilla onto a large plate. Invert the tortilla onto a second large plate and slide it, browned side up, back into the skillet. Tuck the edges of the tortilla into the skillet. Return the pan to medium heat and continue to cook, gently shaking the pan every 30 seconds, until the second side is golden brown, about 2 minutes longer. Slide the tortilla onto a cutting board; cool for at least 15 minutes. Cut the tortilla into cubes or wedges and serve with Garlic Mayonnaise (if using).