Kosher Spanish Tortilla
This kosher Spanish tortilla is a hearty, party-ready dish that layers tender Yukon Gold potatoes and sweet caramelized onions into a fluffy, egg-rich base. Cooked slowly in olive oil and flipped with confidence, it delivers a satisfying slice of Spanish comfort—perfect for sharing and savoring.
Ingredients
- 5 lbs waxy potatoes such as Yukon Gold or red
- salt to taste
- 18 large eggs at room temperature
- 2 large white onions
- 1 cup extra virgin olive oil for frying
Instructions
- Peel the potatoes and rinse them under cold water. Slice them thinly (about 5 mm thick) using a sharp knife or mandoline.
- Pat the potato slices dry with paper towels and put them into a large bowl, then sprinkle with salt and mix well.
- Heat a ½ inch of high quality extra virgin olive oil in a large frying pan over medium low heat. When the oil is hot, add the potatoes and add more oil if necessary until all are covered.
- Cook the potatoes on low heat for 20 minutes.
- Crack the eggs into a large bowl and season with some salt. Beat them well.
- Slice the onion thinly. In a separate pan, heat 1/4 cup olive oil over medium heat. Add onions and cook for about 20 minutes until they begin to turn caramel-colored. Add a little water if they start to stick. Drain off any excess oil and add to the egg mixture.
- Once the potatoes are soft but not mushy (about 20 minutes), remove them with a slotted spoon into a colander and allow them to cool and drain for at least 5 minutes.
- Once the potatoes have cooled, add the potatoes and onions to the egg mixture and stir well. Let the egg mixture sit for about 15-20 minutes.
- *Pour out the frying oil from the potatoes and save it for another use. Place the pan over medium-low heat and pour in the egg mixture.
- Cook over medium-low heat for about 6-8 minutes. Make sure the heat is low enough or the tortilla will cook too quickly and be rubbery. You can run a rubber spatula along the edges to make sure the tortilla isn't sticking.
- To flip the tortilla, take a large plate and put it over the pan and flip quickly. Do this with certainty and confidence. If a little spills don't sweat it. Slide the tortilla back into the pan to cook the other side, and cook for another 6-8 minutes.
- Slide the tortilla out of the pan onto a serving plate and let cool a little before slicing and serving.
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