Spanish Potato Tortilla Wedges

Soft, olive-oil-cooked potatoes and onion are held together by egg in a thick tortilla, then flipped and cut into tapas wedges.

72 min

8 tapas servings

Small wedges of Spanish potato tortilla show tender potato and onion layers in a golden egg set.

Ingredients

1 lb Yukon Gold potatoes, peeled

1 medium yellow onion, thinly sliced

6 large eggs

1 cup extra-virgin olive oil

1 tsp kosher salt, divided

Equipment

10-inch nonstick skillet · Fine-mesh strainer · Heatproof bowl · Slotted spoon · Thin spatula · Heatproof plate · Dry oven mitts · Instant-read thermometer

Keep the potatoes tender

Use gentle heat and turn the slices with care; the goal is softness, not dark crisping.

Flip with control

Drain excess oil first, use a heatproof plate, and invert the pan away from your body over a clear surface.

Slice and soften

01. Peel and slice the potatoes evenly, then thinly slice the onion for a tender, cohesive tortilla.

02. Cook potatoes and onion gently in olive oil, turning them until fully tender without hard browning.

Drain and combine

03. Lift out the potatoes and onion, then carefully strain the hot oil into a heatproof bowl to reserve it.

04. Beat eggs with the remaining salt, fold in the warm vegetables, and let the mixture rest until the slices absorb egg.

Cook and flip

05. Warm the skillet with reserved oil until it shimmers gently, not smoking.

06. Cook the tortilla until its bottom is golden and the rim has set while the center stays moist.

07. Turn off the burner, cover with a heatproof plate, and invert carefully over a clear counter with oven mitts.

Finish and serve

08. Return the tortilla to the pan and cook until golden and safely set through the center.

09. Rest before cutting into wedges; serve warm or at room temperature.