Tortilla Española with Aioli and Greens

Why You’ll Love This Recipe

• Custardy-in-the-center, golden-at-the-edges texture that’s pure comfort.
• Slow olive oil poaching turns potatoes silky and onions sweet.
• Clear flipping method for stress-free results, even on your first try.
• Equally great warm or room temperature—perfect for brunch, tapas, or picnics.

Grocery List

• Produce: 1.25 lb waxy potatoes, 2 medium yellow onions, 1 small garlic clove, 1 lemon, 3 cups baby greens, parsley or chives (optional)
• Dairy/Eggs: 6 large eggs
• Pantry: Extra-virgin olive oil, mayonnaise, sherry vinegar, kosher salt, black pepper, flaky sea salt (optional)

Full Ingredients

For the Tortilla Española

• 1.25 lb (570 g) waxy potatoes (Yukon Gold or similar), peeled and sliced 1/8–1/4 inch
• 2 medium yellow onions (about 500 g), thinly sliced pole-to-pole
• 1 cup (240 ml) extra-virgin olive oil, for poaching (you will reserve and reuse)
• 6 large eggs
• 1 1/4 tsp kosher salt, plus more to taste
• Freshly ground black pepper
• 1–2 tbsp reserved olive oil, for the skillet

For the Lemon-Garlic Aioli (quick version)

• 1/2 cup (120 g) mayonnaise
• 1 small garlic clove, very finely grated or mashed to a paste
• 1 tbsp fresh lemon juice (plus 1/2 tsp zest, optional)
• Pinch of kosher salt, to taste
• 1–2 tsp water, to loosen to dipping consistency

For the Simple Greens Salad

• 3 cups baby greens (arugula or mixed spring greens)
• 2 tbsp extra-virgin olive oil
• 1 tbsp sherry vinegar
• Pinch of kosher salt and black pepper

To Serve

• Flaky sea salt, for finishing (optional but excellent)
• 1–2 tbsp chopped parsley or chives (optional)

Step-by-Step Instructions

Step 1: Slice the potatoes and onions

Peel the potatoes and slice them 1/8–1/4 inch thick. A mandoline makes quick, even slices, but a sharp knife works fine. Thinly slice the onions pole-to-pole so they soften into sweet ribbons without turning mushy.

Step 2: Gently poach in olive oil (225–250°F)

In a wide, heavy skillet or sauté pan, add the potatoes, onions, and 1 cup olive oil. Set over medium-low heat. The goal is a gentle bubble—about 225–250°F (107–121°C). Stir every 5 minutes and cook until the potatoes are tender but not browned, 20–25 minutes. Strain through a sieve set over a bowl, reserving the fragrant oil. Let the potatoes and onions cool 3–4 minutes.

Step 3: Beat the eggs and marinate the mixture

Whisk the eggs in a large bowl with 1 1/4 tsp kosher salt and a few grinds of black pepper. Fold in the warm potatoes and onions, making sure everything is coated. Let the mixture rest 10 minutes; this hydrates the potatoes with egg for that custardy center.

Step 4: Start the tortilla on the stovetop

Heat a 9-inch nonstick (or very well-seasoned) skillet over medium heat with 1 tbsp reserved oil. When hot, pour in the egg-potato mixture. Use a heatproof spatula to gently tuck and round the edges for a neat shape. Cook uncovered 5–6 minutes, adjusting heat to prevent scorching. The bottom should be golden and the top still jiggly with small bubbles at the edges.

Step 5: Flip and finish cooking

Place a large plate over the skillet. In one confident motion, flip the tortilla onto the plate. Add 1 tsp reserved oil to the skillet, then slide the tortilla back in, uncooked side down. Cook 3–5 minutes for a soft, custardy center, or 6–8 minutes for firmer. The surface should spring back lightly when pressed. Slide onto a board and rest 10 minutes to set.

Step 6: Make the quick lemon-garlic aioli

In a small bowl, stir together the mayonnaise, grated garlic, lemon juice (and zest if using), a pinch of salt, and 1–2 tsp water until smooth and spoonable. Taste and adjust lemon and salt. For a stronger garlic kick, let it sit 5 minutes.

Step 7: Toss the greens and serve

In a bowl, toss the greens with 2 tbsp olive oil, sherry vinegar, a pinch of salt, and pepper. Slice the tortilla into 6–8 wedges. Dust with flaky sea salt and sprinkle with parsley or chives if you like. Serve warm or room temperature with the aioli and salad alongside.

Pro Tips

• Use waxy potatoes like Yukon Gold for tender slices that hold their shape.
• Resting the potato-onion mixture in the eggs for 10 minutes is key to a creamy, cohesive interior.
• Keep the oil gentle while poaching; you are softening, not frying. Aim for 225–250°F (107–121°C).
• A nonstick or well-seasoned skillet and a plate slightly larger than the pan make flipping easy.
• Save the reserved olive oil—it’s liquid gold for cooking, dressing the salad, or making more aioli.

Variations

• Herb and Pepper: Fold in 2 tbsp chopped parsley or chives and 1/4 cup diced roasted red peppers or piquillos before cooking.
• Smoky Paprika: Add 1/2 tsp smoked paprika to the beaten eggs for a subtle, savory warmth.
• Oven Finish: After the first stovetop cook, slide the skillet into a 350°F (175°C) oven for 6–10 minutes to set the top without flipping.

Storage & Make-Ahead

The tortilla keeps well refrigerated, tightly wrapped, for up to 3 days. Serve at room temperature or rewarm gently over low heat or in a 300°F (150°C) oven for 10–12 minutes. Aioli can be made up to 3 days ahead and chilled. Dress the greens just before serving. Leftover reserved olive oil can be refrigerated up to 1 week; bring to room temperature before using.

Nutrition (per serving)

Approximate for 1/4 of tortilla with 1 tbsp aioli and a portion of dressed greens: 490 calories; 33 g fat; 39 g carbohydrates; 14 g protein; 6 g saturated fat; 4 g fiber; 660 mg sodium; 6 g sugar.