The best Spanish tortilla in New York is at Mercado Little Spain. If you haven’t been, it’s the Spanish food mecca by celebrity chef and philanthropist José Andrés.  For when you can’t make a stop at Mercado, this is the next best thing.  Our version is completely different from the traditional tortilla though, which is slightly runny in the center and chock full of steamed potatoes.  This Tortilla Española recipe is a little labor of love, and yes, we take non-traditional liberties.  Most notably, we fry the potatoes and caramelize the onions. We guarantee, this is the Tortilla Espanola recipe that will be a staple for breakfast, lunch and dinner.

An Experiment in Flavor 

The traditional Tortilla Espanola recipe is a home staple for anyone of Spanish descent.  This is as comfort food as it gets. However, except for Mercardo, I’ve always wished there was more flavor. The traditional version is meant to be mild, where no one ingredient pops. One day I began to experiment by amping up the ingredients.  I caramelized the onions for sweetness and fried the potatoes to intensify the savory and color of the dish.  I then added fresh herbs, and finished with fleur de sel.

I also played with the texture, which is what I think differentiates a good Tortilla Espanola from a great one. You never want a dry tortilla, so it’s always better to slightly undercook the dish.  You achieve this by allowing it to sit in the oven for 5 minutes with the heat off to set. Each oven though is different, so you’ll want to play around with the texture of your dish and your personal preference.

Presentation, Presentation, Presentation 

I love color, so I finish what is normally a plain dish with edible flowers, and microgreens.  Also I add in a side of roasted tomatoes as garnish on top. I love to do a side of romesco or bravas sauce too, especially when I have guests. I’ve boldly served my version to chefs and luminaries of Spanish descent.  The feedback is in the second servings of this flavorful tortilla espanola recipe.