Creamy Tortilla Española with Olive Oil–Confit Potatoes

Why You’ll Love This Recipe

• Silky, custardy center with tender, olive-oil–poached potatoes and sweet onion.
• Slow confit technique delivers deep flavor without browning or fuss.
• Foolproof flip method and exact timings for the perfect creamy set.
• Delicious warm or at room temperature—ideal for brunch, tapas, or picnics.

Grocery List

• Produce: 2 lb Yukon Gold potatoes, 1 large Spanish onion, fresh chives or parsley (optional), 1 lemon (optional)
• Dairy: 8 large eggs
• Pantry: Extra-virgin olive oil, kosher salt, flaky sea salt, black or white pepper (optional), sherry vinegar (optional)

Full Ingredients

Potato–Onion Confit

• 2 lb Yukon Gold potatoes, peeled and sliced 1/8-inch thick (do not rinse)
• 1 large Spanish onion (about 10 oz), halved and thinly sliced
• 1 1/2 cups extra-virgin olive oil (for confiting)
• 1 tsp kosher salt

Egg Mixture

• 8 large eggs, at room temperature
• 1 tsp kosher salt
• 1/4 tsp white or black pepper (optional)
• 1 tsp sherry vinegar or lemon juice (optional, brightens flavor)

Cooking & Finishing

• 1/4 cup reserved confit olive oil (you will likely use 3 tbsp)
• Flaky sea salt, for serving
• 1 tbsp chopped fresh chives or parsley (optional garnish)

Step-by-Step Instructions

Step 1: Prep the vegetables evenly

Peel the potatoes and slice them into uniform 1/8-inch rounds, then cut any large rounds in half to form half-moons. Thinly slice the onion. Even, thin slices are key to a creamy, layered interior that sets without breaking apart.

Step 2: Slowly confit the potatoes and onion

In a medium saucepan or deep skillet, add 1 1/2 cups olive oil and the sliced potatoes and onion. Season with 1 tsp kosher salt. Set over low heat and bring the oil to a gentle 220–235°F. Cook for 25–30 minutes, stirring occasionally, until the potatoes are completely tender but not browned. The oil should lazily bubble—no sizzling or crisping. Adjust heat to maintain temperature.

Step 3: Drain and reserve the flavorful oil

Set a sieve over a heatproof bowl and drain the potato–onion mixture, reserving the oil. Let the vegetables steam off for 2–3 minutes so they are hot but not scalding; this warmth will help set the eggs into a custard later. Measure out 1/4 cup of the reserved oil for cooking the tortilla. Save the rest for future cooking.

Step 4: Beat the eggs and fold in the warm confit

In a large bowl, whisk the eggs with 1 tsp kosher salt, pepper (if using), and vinegar or lemon juice (if using) until well combined and slightly frothy, 20–30 seconds. Fold in the warm potato–onion mixture, making sure everything is coated. Let stand for 10 minutes; the warm vegetables will gently temper the eggs, giving you that signature custardy texture.

Step 5: Start the tortilla and set the edges

Heat 2 tbsp reserved oil in a 10-inch nonstick or well-seasoned carbon-steel skillet over medium heat until it shimmers. Pour in the egg mixture. Using a heatproof spatula, gently stir the center for 30–60 seconds to create soft curds, then smooth the top and round the edges. Reduce heat to medium-low and cook 4–5 minutes until the perimeter is set, the bottom is lightly golden, and the center still jiggles.

Step 6: Flip and finish to a creamy center

Place a large flat plate over the skillet. Firmly hold plate and handle, invert the tortilla onto the plate, then slide it back into the skillet with 1 tbsp more reserved oil. Cook 2–3 minutes for a custardy center, or 3–4 minutes for a firmer set. For precision, a probe thermometer inserted into the center should read 150–155°F for creamy, 160–165°F for fully set.

Step 7: Rest, garnish, and serve

Slide the tortilla onto a clean plate and rest 5–10 minutes to allow the center to settle. Sprinkle with flaky sea salt and herbs, if using. Slice into wedges and serve warm or at room temperature. Refrigerate any leftovers. Tip: Save the remaining reserved olive oil for sautés or vinaigrettes—it is now beautifully scented with potato and onion.

Pro Tips

• Uniform slices matter: 1/8-inch thickness ensures tender layers and even cooking.
• Do not rinse the potatoes; a little surface starch helps the tortilla hold together and stay creamy.
• Keep the confit temperature gentle (220–235°F). Browning toughens the potatoes and muddies the flavor.
• Stir briefly at the start of cooking the tortilla to create soft curds; this builds a custardy interior.
• Use the thermometer test for your preferred set: 150–155°F for creamy, 160–165°F for a firmer slice.

Variations

• Roasted Pepper and Chorizo: Fold 1/2 cup diced roasted red peppers and 3 oz finely diced Spanish chorizo into the egg mixture.
• Allium Lovers: Swap half the potato for extra onion (or leeks), and cook the onions a few minutes longer for a sweeter profile.
• Oven Finish: After the initial stovetop cook, instead of flipping, bake in a 350°F oven for 5–8 minutes to set, then invert once to lightly color the top.

Storage & Make-Ahead

Cool completely, wrap tightly, and refrigerate for up to 3 days. Serve cold, at room temperature, or rewarm slices in a 300°F oven for 8–10 minutes or in a covered skillet over low heat with a few drops of water. Make-ahead option: confit the potatoes and onions up to 3 days in advance; store submerged in their oil in the refrigerator and bring to room temperature before mixing with the eggs. Store the reserved flavored oil refrigerated and use within 2 weeks.

Nutrition (per serving)

Approximate per serving (1/6 of tortilla): 340 calories; 19 g fat; 27 g carbohydrates; 10 g protein; 3 g fiber; 540 mg sodium. Values will vary based on oil absorption and salt used.