Tortilla de Papas
ID: c88ddc07...
A classic Spanish-style potato omelette made with Yukon Gold potatoes, onions, and eggs, slowly poached in olive oil and cooked to a beautiful, moist, and golden perfection.
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🍳 Cooking Flow
Slice the potatoes and onions, then pat the potatoes dry. → Poach the potatoes and onions in olive oil until tender, then drain and cool slightly. → Combine the poached mixture with the beaten seasoned eggs. → Cook the mixture in a skillet until mostly set, then flip to brown the other side. → Let rest, slice, and serve warm or at room temperature.
Cooking Steps
Brief Cooking Order
Slice the potatoes and onions, then pat the potatoes dry. → Poach the potatoes and onions in olive oil until tender, then drain and cool slightly. → Combine the poached mixture with the beaten seasoned eggs. → Cook the mixture in a skillet until mostly set, then flip to brown the other side. → Let rest, slice, and serve warm or at room temperature.
Introduction
A classic Spanish-style potato omelette made with Yukon Gold potatoes, onions, and eggs, slowly poached in olive oil and cooked to a beautiful, moist, and golden perfection.
Step 1
Peel Yukon Gold potatoes and slice them into 1/4-inch rounds. Store them in water to prevent oxidation.
Step 2
Cut the large onion in half and thinly slice lengthwise to yield long, thin strips.
Step 3
Drain the potato slices and thoroughly pat them dry using a clean kitchen towel.
Step 4
Heat 2 cups of extra-virgin olive oil in a large nonstick skillet over medium-high heat. Gently slide all the dried potatoes into the oil to poach them, ensuring they do not brown.
Step 5
Crack 10 eggs into a large bowl. Beat them with freshly ground black pepper and 1 tsp. of kosher salt until frothy.
Ingredients List
Important Notes
Using Yukon Gold potatoes provides a natural sweetness and creamy texture that works beautifully for this dish.
Do not brown the potatoes when poaching; they should remain tender and pale.
Letting the cooked potatoes and onions cool slightly before adding them to the eggs prevents the raw eggs from scrambling prematurely.
The reserved poaching olive oil can be strained, refrigerated, and reused for future cooking.
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