August 2, 2019

Tortilla Española

Recipe: Victor Dries

Prep Time: 20 minutes

Total Time: 40 minutes

Victor Dries uses a deep fryer to make easy work of cooking the potatoes for the tortilla, but here we’ve adapted the process for home use.


Potato & Egg Mixture

  • 3 medium Yukon Gold potatoes (about 1 1⁄2 lbs. to yield 3 cups sliced)
  • 1⁄2 cup olive oil
  • Salt and pepper, to taste
  • 1 cup diced onion
  • 14 large eggs, beaten well


  • Extra-virgin olive oil, smoked Spanish paprika, sliced roasted red peppers, chopped parsley


Yield: Serves 8 to 10

Prepare & Fry Potatoes

  1. Peel potatoes. Using mandoline or sharp knife, slice potatoes into 2 mm-thick slices, then cut slices crosswise into 1-inch-wide pieces.
  2. Heat oil in 10-inch nonstick frying pan over medium-low heat. Add potatoes, season with salt and cook for 6 minutes, stirring, or until potatoes are tender but not quite cooked through. With slotted spoon, remove from pan.

Make Tortilla

  1. To same pan add onions and sauté for 4 minutes, or until soft but not browned. Return potatoes to pan and stir to combine.
  2. Add beaten eggs, season well with salt and pepper, and mix constantly over medium-low heat for 2 to 3 minutes, or until they look like runny scrambled eggs. Stir so they are evenly incorporated into potatoes and onions, and let cook for
    5 minutes, or until a light brown crust forms on bottom and top is softly set.
  3. Run rubber spatula around edge of pan to loosen. Place plate on top of tortilla and carefully flip out, then slide back into pan, browned-side up. Using spatula, flatten tortilla into even layer and press edges into uniform round shape. Cook for 5 more minutes, then flip out and let cool.
  4. To serve, brush with olive oil, sprinkle with smoked paprika and chopped parsley, top with roasted red peppers and slice into pieces.

Maya Visneyi


House & Home June 2019