Equipment
Ingredients
Main Ingredients
- 6 eggs, large, room temperature
- 500 g waxy potatoes, peeled and thinly sliced
- 150 g yellow onion, thinly sliced
- 15 ml extra virgin olive oil
- 5 g fine sea salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 152 kcal
- Protein
- 9 g
- Carbohydrates
- 13 g
- Fat
- 7 g
- Fiber
- 3 g
- Sugar
- 1 g
- Sodium
- 404 mg
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 186 mg
- Potassium
- 450 mg
- Calcium
- 59 mg
- Iron
- 3.6 mg
- Magnesium
- 28 mg
- Phosphorus
- 138 mg
- Zinc
- 1.0 mg
- Vitamin A
- 80 mcg
- Vitamin C
- 11 mg
- Vitamin D
- 1.0 mcg
- Vitamin E
- 0.9 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.05 mg
- Riboflavin
- 0.27 mg
- Niacin
- 0.9 mg
- Folate
- 42 mcg
- Water
- 130 g
Sources: USDA FoodData Central
Method
Peel the potatoes and slice them evenly into 3mm thick rounds. Thinly slice the onion.
Place the sliced potatoes and onions into a steamer basket over simmering water. Cover and steam for 12 to 15 minutes until the potatoes are completely tender and pierce easily with a fork.
While the vegetables are steaming, crack the eggs into a large mixing bowl. Add the salt and whisk vigorously until well combined and slightly frothy.
Transfer the hot steamed potatoes and onions directly into the beaten eggs. Gently press them down so they are submerged. Let the mixture rest for 10 minutes at room temperature.
Heat the extra virgin olive oil in a 20cm (8-inch) non-stick skillet over medium heat. Pour in the egg and potato mixture, spreading the potatoes into an even layer. Cook for 5 to 6 minutes, running a flexible spatula around the edges to loosen them as they set.
Place a large flat plate upside down over the skillet. Carefully invert the skillet to flip the frittata onto the plate. Slide the frittata back into the skillet, raw side down, and cook for another 3 to 4 minutes until the center reaches 74°C/165°F and feels set but slightly springy.
Slide the finished tortilla onto a clean serving plate. Let it cool for at least 10 minutes before slicing to allow the interior to fully set.
Chef's Notes
- Steaming the potatoes instead of boiling them prevents the slices from becoming waterlogged, which ensures the eggs bind properly to the starches.
- Waxy potatoes, such as Yukon Gold or red potatoes, are critical because they hold their shape. Starchy baking potatoes will disintegrate into mush.
- Do not skip the 10-minute resting step. The residual heat from the potatoes gently tempers the eggs, creating a custard-like consistency that defines a proper tortilla.
- For the cleanest flip, commit to a quick, confident motion. Hesitation is the enemy when inverting a skillet over a plate.
Storage
Refrigerator: 4 days — Store wrapped tightly or in an airtight container.
Reheating: Enjoy at room temperature, or warm gently in a skillet over low heat or microwave in 15-second intervals.
Troubleshooting
Frittata sticks to the pan when trying to flip
Cause: The pan is not fully non-stick or the oil was not heated sufficiently before adding the egg mixture
Fix: Carefully run a thin spatula under the entire base to release it. If it breaks apart, scramble it gently and serve as a rustic Spanish hash
Prevention: Ensure your non-stick skillet is in good condition and heat the oil until shimmering before pouring in the batter
Potatoes are crunchy inside the finished frittata
Cause: Vegetables were not steamed long enough
Fix: Cannot be fixed once fully cooked
Prevention: Always test potatoes with a fork before removing them from the steamer
Cultural Context
The traditional Tortilla Española is a masterpiece of Spanish gastronomy, classically made by slowly poaching potatoes and onions in abundant olive oil until meltingly tender. This modernized, lightened approach captures the spirit and comforting essence of the original while significantly reducing the oil content by utilizing steam. It remains a versatile staple of tapas culture, widely enjoyed hot, warm, or at room temperature.
