Classic Spanish Tortilla with Aioli and Simple Salad

Why You’ll Love This Recipe

• Classic Spanish comfort: silky eggs, sweet slow-cooked onions, and tender potatoes.
• Foolproof method with gentle oil temperature and clear flip technique.
• Beautiful at any temp—warm, room temp, or chilled—perfect for brunch, tapas, or dinner.
• Complete plate: crisp salad and garlicky aioli for dipping and contrast.

Grocery List

• Produce: Yukon Gold potatoes, yellow onion, garlic, lemons, baby greens
• Dairy: Eggs
• Pantry: Extra-virgin olive oil, mayonnaise, kosher salt, flaky sea salt, black pepper

Full Ingredients

For the Spanish Tortilla

• 2 lb (900 g) Yukon Gold potatoes, peeled and sliced 1/8 inch thick
• 1 large yellow onion (about 10 oz/300 g), halved and thinly sliced
• 8 large eggs (about 400 g), at room temperature
• 1 cup (240 ml) extra-virgin olive oil, plus 2 tbsp for cooking and finishing
• 1 1/2 tsp kosher salt (use 2 tsp if using Diamond Crystal; 1 1/4 tsp if using Morton)
• 1/4 tsp freshly ground black pepper (optional)
• Flaky sea salt, for finishing

Garlicky Aioli

• 1/2 cup (120 g) mayonnaise
• 1 small garlic clove, finely grated or mashed to a paste
• 1 tbsp fresh lemon juice
• 2 tbsp extra-virgin olive oil
• Pinch kosher salt

Simple Salad

• 4 cups (120 g) baby arugula or mixed tender greens
• 1 tbsp fresh lemon juice (or red wine vinegar)
• 2 tbsp extra-virgin olive oil
• Pinch kosher salt and freshly ground black pepper

Step-by-Step Instructions

Step 1: Prep the potatoes and onions

Peel the potatoes and slice them into 1/8-inch (3 mm) rounds using a sharp knife or mandoline. Halve the onion through the root and slice thinly. Pat the potato slices dry with a clean towel to reduce sputtering in the oil and to help them cook evenly.

Step 2: Gently cook potatoes and onions in olive oil

In a 10–12 inch deep skillet or wide saucepan, add 1 cup olive oil and heat over medium-low until the oil reaches 225–250°F (107–121°C). Add the potatoes and onions, stirring to submerge in oil. Cook gently—small, lazy bubbles—until the potatoes are completely tender but not browned, 18–22 minutes. Stir every few minutes to prevent sticking and to promote even cooking. Drain in a colander set over a bowl to catch the oil (you will reuse some).

Step 3: Whisk eggs and combine

In a large bowl, whisk the eggs with 1 1/2 tsp kosher salt and pepper if using. Add the warm (not piping hot) potatoes and onions. Fold gently to avoid breaking the slices too much. Let the mixture rest 10 minutes so the potatoes absorb some egg and everything hydrates evenly.

Step 4: Start the tortilla

Heat a 10-inch nonstick or well-seasoned cast-iron skillet over medium-low heat. Add 1 tbsp reserved olive oil. When the oil shimmers, pour in the egg-potato mixture and smooth the top. Cook undisturbed until the edges are set and the center is still fluid, 6–8 minutes. If using an infrared thermometer, the pan surface should hover around 300–325°F (149–163°C). Use a spatula to gently tuck and round the edges as it sets.

Step 5: Flip and finish to desired doneness

Place a flat plate larger than the skillet over the pan. Wearing oven mitts, firmly hold the plate and invert the skillet to flip the tortilla onto the plate. Add 1 tbsp oil to the skillet, then slide the tortilla back in, uncooked side down. For a custardy center, cook 2–3 minutes more; for fully set, cook 5–6 minutes. The tortilla should be golden with a slight wobble for a traditional texture.

Step 6: Rest and finish

Slide the tortilla onto a serving plate and let it rest 5–10 minutes. Drizzle with a little olive oil and sprinkle generously with flaky sea salt. The rest helps the center set into a silky, sliceable custard.

Step 7: Make the aioli and toss the salad

Stir together mayonnaise, garlic, lemon juice, olive oil, and a pinch of salt until smooth and glossy. For the salad, whisk lemon juice, olive oil, salt, and pepper in a bowl; toss with greens just before serving. Cut the tortilla into wedges and serve with a spoonful of aioli and a handful of dressed greens.

Pro Tips

• Low and slow is the secret: aim for 225–250°F oil so the potatoes soften without browning.
• Rest the egg mixture 10 minutes before cooking; it yields a cohesive, custardy texture.
• Use a plate larger than your skillet for a confident flip—work over the sink the first time for peace of mind.
• Doneness cue: a gentle jiggle in the center is classic; cook longer if you prefer firm throughout.
• Nonstick or very well-seasoned cast iron keeps the tortilla intact and makes flipping easier.

Variations

• Herb and Manchego: Fold 1/2 cup finely grated Manchego and 2 tbsp chopped parsley/chives into the egg mixture.
• Smoky Pimentón: Add 1/2 tsp sweet smoked paprika to the eggs and finish with a dusting on top.
• Roasted Pepper: Fold in 1/2 cup sliced roasted red peppers for color and a sweet, smoky note.

Storage & Make-Ahead

The tortilla is excellent warm or at room temperature. Hold at room temp up to 2 hours. Refrigerate slices in an airtight container for 3–4 days; enjoy cold or rewarm gently in a 300°F (150°C) oven for 10–12 minutes. Aioli keeps 3 days chilled. Greens are best dressed to order; store vinaigrette separate for up to 1 week. Make-ahead tip: cook the potatoes and onions up to 24 hours ahead, refrigerate, and bring to room temp before mixing with eggs.

Nutrition (per serving)

Approximate: 520 calories; 35 g fat; 32 g carbohydrates; 11 g protein; 3 g fiber; 520 mg sodium. Calculated with 3 tbsp olive oil absorbed in tortilla, 1 tbsp aioli per serving, and salad dressing divided among servings.