3 1/2 lbs large red potatoes
2 tsp Kosher salt
1 whole small to medium yellow onion
sliced thin
9 whole eggs
beaten with 2 tsp of Kosher salt
4 cups pure olive oil
  • Two non-stick sauté pans
  • A large flat plate or platter (to flip the Tortilla in step 2)
  • A large colander nested into a large mixing bowl
  • aluminum foil
*Pro Tip* A perfect Spanish Omelette will be both slightly wet in the center and have a touch of sweetness. The outer color should be anywhere from pale to medium golden brown. The overall sweetness comes from the caramelization process of the onions and potatoes so pay close attention to this step. To get the slightly wet interior it requires a bit of finesse in timing the final stage of cooking. This recipe was written with the home cook and lower BTU stovetop in mind and can be adjusted accordingly (shortened) if a commercial range is used. Every range’s BTU is slightly different so final cooking times may need to be adjusted. I find that waxy red potatoes work best because they hold their shape and are a bit more sturdy than starchy potatoes like Russets. A lot of olive oil is used in this recipe but fear not, you may re-use the oil again and again for Tortilla so make sure to strain and save it afterwards.
Step 1, Prep and Pre-Cook
Peel onion, slice in half, then slice into thin julienne strips; reserve. Peel potatoes, slice in half, then into 1/8 inch-thick slices (about 3mm). In a large bowl, beat eggs with the salt and reserve until needed.
Heat a 12” non-stick pan over high heat and add all 4 cups of the extra virgin olive oil. When the oil gets to around 250° F add the sliced onion. Cook for 2-3 minutes stirring frequently. Next, add the sliced potatoes to the pan. There should be enough oil to almost-but-not-completely cover everything. Cook for 10-12 minutes, stirring and turning gently every couple of minutes until soft and there are visible caramelized brown bits on some of the onions and potatoes.
*Pro Tip* Make sure the flame remains on high heat during this entire process! When stirring, pay close attention to turning the bottom center area directly over the flame as well as the edges that brown faster and distribute them evenly.
When ready, drain the entire contents of the pan into a colander which is nested into a large mixing bowl to catch the oil. Let drain for 30 seconds. Pour the potato and onions into the bowl with the salted and beaten eggs. Do not worry about them being too hot as you will need this extreme heat to temper the eggs. Gently and minimally fold the ingredients together until just combined. Immediately cover VERY tightly with aluminum foil and let rest for 20 minutes.
Step 2, Final Cooking
Add a touch of oil to and preheat a 10” non-stick pan on high heat. Remove foil from the bowl and pour potato/egg mixture directly into the preheated 10” pan. Pat mixture down to flatten and even it out. Cook on high heat for 1 minute then lower flame to lowest heat and cook for 2 minutes. Remove the pan from the flame then put a large plate or platter over the pan. Holding both securely against each other flip tortilla out onto the plate. Put pan back over high heat. With a spatula gently ease the tortilla back into the pan and repeat the first step for the other side; high heat for 1 minute, lowest heat for 2 minutes.
Your Tortilla is now done. Immediately remove from the pan and enjoy!
To Serve
Slice the tortilla into 12 wedges. Serve hot or at room temperature.