Makes  one 10″ tortilla Espanola


For the Tortilla Espanola

½ cup pure olive oil
6 large yukon gold potatoes, peeled and thinly sliced
1 large yellow onion, small dice
2 teaspoons kosher salt, for the potatoes
5-6 large eggs, beaten
2 teaspoons kosher salt, for the eggs

For the Sofrito

2 tablespoons pure olive oil
1 small yellow onion, very small dice
1 small red bell pepper, very small dice
1 small yellow bell pepper, very small dice
3 cloves garlic, minced
½ cup chopped or crushed canned tomatoes
1 teaspoon Spanish paprika
2 tablespoons extra virgin olive oil
Salt and pepper to taste

Special Equipment

Mixing bowls
Large nonstick sauté pan
Large sauté pan
Slotted spoon
Paper towels or cloth towel
Nonstick rubber spatula
Large plate or large flat pot lid


For the Tortilla Espanola

Cut the peeled potatoes in half then into1/8th inch thick slices using a mandoline. Transfer to a bowl and toss with 2 teaspoons kosher salt. Let sit for a few minutes so that the salt has time to flavor the potatoes. Dice the yellow onion and transfer to a bowl. In another bowl, crack and whisk the eggs and salt together.

Preheat a large nonstick pan over medium high heat and add the pure olive oil until hot. Sauté the potatoes until half cooked, about 5 minutes, then add the onions and continue cooking for 5-10 minutes, stirring gently. Transfer with a slotted spoon to a tray lined with a towel to absorb excess oil. Add cooked potato and onions to the eggs and stir to combine.

Wipe out excess oil from the nonstick sauté pan and preheat again over medium high heat. Add the potato and egg mixture to the hot pan and stir for a few seconds with a rubber spatula. Turn the heat down to medium low and let cook undisturbed for a few minutes until the bottom forms a nice deep golden brown color and the Tortilla is only slightly uncooked in the middle. Now we’re ready to flip it. Place a large plate or flat lid over the tortilla and steady it with your hand. Carefully invert the tortilla onto the plate and then transfer back to the sauté pan. Cook until the eggs have coagulated all the way through. Transfer to a clean platter. Can be served hot or at room temperature.

For the Sofrito

Preheat a large sauté pan over medium high heat and add 2 tablespoons pure olive oil. Sauté the onions for 5 minute, reducing the heat if necessary so as not to burn them, then add the peppers and cook for another 5 minutes. Add the garlic and cook for 2 more minutes. Add the canned tomatoes and paprika and cook for 5 more minutes. Season to taste with kosher salt and freshly ground black pepper. Stir in the extra virgin olive oil and remove from heat.

To Serve

Slice the Tortilla Española into small wedges or squares and dollop a spoonful of Sofrito over the top.

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