The traditional Tortilla Española, which is a home staple for anyone of Spanish descent, is as comfort food as it gets. However, no matter where I’ve had the dish, I’ve always wished there was more flavor. The traditional version is meant to be mild, so no single ingredient pops. One day, I began to experiment by amping up the ingredients: I caramelized the onions for sweetness, fried the potatoes to intensify the savory and color of the dish, added fresh herbs, and finished with fleur de sel.
I also played with the texture, which is what I think differentiates a good Tortilla Española from a great one. You never want a dry tortilla: it’s always better to slightly undercook the dish, and allow it to sit in the oven for 5 minutes with the heat off to set. Each oven is different though, so you’ll want to play around with the texture of your dish and your personal preference.
I love color, so I finish what is normally a plain dish with edible flowers, microgreens, and a side of roasted tomatoes. I also love to do a side of romesco or bravas sauce. I’ve boldly served my version to chefs and luminaries of Spanish descent, and the feedback is in the second servings.
Ingredients:
- 2 large onions, thinly sliced
- Olive oil
- Brown sugar
- Sea salt
- 4 large potatoes, thinly sliced
- Sunflower oil for frying
- 8 large eggs
- Fresh thyme, chopped
- Fresh parsley, chopped
- Freshly ground black pepper
- Fleur de sel
- Edible flowers and microgreens for garnish
- Roasted tomatoes, romesco or bravas sauce for serving
Directions
1. Preheat oven to 350 degrees
2. Prep the onions: thinly slice the onions. Heat olive oil over medium-high heat and add onions, stirring constantly for about 5 minutes. Reduce heat to medium and allow onions to cook, stirring occasionally for about 10 minutes. Reduce heat further to medium low and cook until onions are a deep rich caramel color, about 10 minutes more, stirring so that the onions don’t over-brown. Add in brown sugar and some sea salt to taste, and cook for an additional 3-4 minutes, stirring constantly. Remove from heat.
3. Prep the potatoes: Meanwhile, as the onions are caramelizing, thinly slice the potatoes using a mandolin or very sharp knife. Aim for uniform sliced potatoes that are slightly thicker than a potato chip. In a deep pot, heat the sunflower oil. Working in batches so you don’t overcrowd the pot, fry the potatoes in a single layer for about 2-3 minutes, turning about halfway through so you don’t over-brown them. Transfer the potatoes to a paper towel-lined baking sheet. Repeat until all the potatoes are cooked. Season with salt to taste.
4. Beat the eggs, and add in the thyme, parsley, salt and pepper to taste.
5. In a large, round. non-stick, ovenproof dish that is at least 3 1/2 inches deep, add a layer of potatoes, then a layer of onions. Repeat until all the potatoes and onions are used. Pour in the egg mixture. Bake until the eggs are just set but not fully cooked, about 12-15 minutes. Switch the oven to broil and cook until the top is golden brown, about 3 minutes.
6. Turn the heat off and let the tortilla sit in the oven for 5 minutes to set. Garnish with edible flowers and microgreens. Serve immediately, or at room temperature.
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