Tortilla Española

Spanish Omelet

Serves 4–6

  • 1 1/4 pounds Russet potatoes (about 4 medium), peeled
  • Salt, to taste
  • 2 cups canola oil
  • 1 cup Spanish extra-virgin olive oil
  • 1 medium white or yellow onion, thinly sliced
  • 6 large eggs
  • 2 tablespoons heavy cream
  • Freshly ground black pepper, to taste
  • 2 teaspoons chopped fresh thyme leaves
  • 1 cup grated Manchego cheese (about 4 ounces)
  • 4 ounces dry-cured spicy Spanish chorizo, chopped

Cut potatoes into 1/2-inch-thick slices and season generously with salt. Combine canola and olive oils in a large, heavybottomed sauté pan. Place over medium-high heat. When the oil begins to “shimmer” and the temperature reaches 250° on a deep fry thermometer, add a thin layer of the sliced onions. Top with a thin layer of the potatoes. Continue layering potatoes and onions until there are no more. “Poach” in the oil until the potatoes are almost tender, turning occasionally with a spatula. Do not brown. Drain the potatoes and onions in a colander set inside a larger bowl. Cool for 5 minutes.

Reserve the oil.

Whisk eggs and cream in a large mixing bowl. Then season generously with salt and pepper. Gently stir in thyme, cheese, chorizo, potatoes, and onions.

Heat a 10-inch nonstick skillet over medium heat. Add 2 tablespoons of the reserved cooking oil and heat through. Pour egg mixture into the skillet and cook until the bottom is golden brown and set, about 10 minutes. Flip the tortilla out onto a plate, then place the uncooked side back down into the skillet. Cook until nicely browned and set, about 10 minutes more.

Slide the tortilla onto a plate. Let cool to warm room temperature.

Tortilla Española is traditionally cut into triangular wedges. For a fun twist, cut the omelet into bite-size squares and provide hors d’oeuvre picks. Serve with your favorite tomato salsa, relish, or tapenade.