Equipment
Ingredients
Vegetables
- 600 g yukon gold potatoes, peeled and sliced 3mm thick
- 150 g yellow onion, thinly sliced
Base and Seasoning
- 6 large eggs, room temperature
- 250 ml extra virgin olive oil
- 6 g fine sea salt
Nutrition (per serving)
Method
Prepare the vegetables by slicing the potatoes into 3mm thick rounds and thinly slicing the onion.
Heat the extra virgin olive oil in a skillet to about 120°C/250°F. Add the potatoes and onions. Fry gently over medium-low heat until completely tender and easily crushed with a fork, about 15 minutes. They should poach in the oil rather than brown.
Carefully pour the potatoes, onions, and oil through a strainer set over a heatproof bowl to catch the oil. Allow the mixture to cool for 5 minutes.
In the large mixing bowl, thoroughly whisk the eggs and fine sea salt until uniform.
Add the warm potato and onion mixture to the beaten eggs. Stir gently, then leave to rest for 15 minutes. This tempers the eggs slightly and allows the potatoes to absorb the liquid.
Place the 20cm non-stick skillet over medium-high heat. Add 15ml of the reserved cooking oil. Once hot, pour in the egg and potato mixture. Cook for 1 minute to set the bottom edge, running a spatula around the sides to loosen.
Lower the heat to medium-low and cook for 2 more minutes. The center should still be quite liquid.
Place the flat plate completely over the skillet. In one swift, confident motion, invert the pan so the tortilla falls raw-side down onto the plate.
Return the skillet to the heat. Carefully slide the tortilla back into the pan. Use a spatula to tuck the edges under, creating a rounded puck shape. Cook for 1 to 2 minutes for a soft center, reaching at least 71°C/160°F internally for food safety.
Slide the finished tortilla onto a clean serving plate. Let it rest for at least 5 minutes before slicing to allow the residual heat to finish cooking the interior.
Chef's Notes
- The ratio of eggs to potatoes is crucial. The beaten egg should just barely cover the potatoes when they are soaking in the mixing bowl.
- Do not skip resting the potato and egg mixture. Allowing the warm, oil-slicked potatoes to sit in the raw egg gently cooks the egg proteins and creates the signature creamy texture.
- The extra virgin olive oil used for poaching is liquid gold. Strain it carefully and keep it in a jar in the fridge to use for your next tortilla or for sautéing vegetables, as it is heavily infused with potato and onion flavor.
Storage
Refrigerator: 3 days — Store in an airtight container. Allow to come to room temperature before serving; cold tortilla loses flavor.
Reheating: Microwave in 15-second bursts on medium power, or serve at room temperature.
