Creamy Spanish Tortilla with Confit Potatoes Tips, FAQ & printable recipe

Tips for success

For the best texture, slice the potatoes and onions as uniformly as possible. A mandoline makes this easy and ensures even cooking. If you don't have one, use a sharp knife and take your time.

The confit can be done ahead; simply reheat the vegetables gently before folding into the eggs. This makes the recipe more flexible for entertaining.

When flipping the tortilla, use a plate that is slightly larger than the skillet to avoid spillage. Hold the skillet firmly with one hand and the plate with the other, then invert quickly and confidently.

If you're nervous, you can use a second spatula to help guide the tortilla. Practice makes perfect, and even a slightly imperfect flip will taste delicious.

Variations

• Add Chorizo: Fold 1/2 cup of cooked, crumbled Spanish chorizo into the egg mixture along with the potatoes. The smoky, spicy flavor pairs beautifully with the creamy tortilla. Reduce the salt slightly as chorizo is salty.
• Roasted Red Peppers: Add 1/2 cup of roasted red peppers, diced, to the egg mixture. The sweetness and color brighten the tortilla. Pat the peppers dry before adding to avoid excess moisture.
• Herb and Cheese: Stir in 1/4 cup of grated Manchego cheese and 2 tablespoons of chopped fresh chives into the egg mixture. The cheese adds richness, and the herbs provide freshness. Omit the alioli if desired.
• Spicy Kick: Add 1 teaspoon of smoked paprika and a pinch of cayenne to the egg mixture. Serve with a dollop of spicy aioli instead of saffron. This version is bold and warming.

Storage and make-ahead

Fridge

Store leftover tortilla in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving.

Freezer

Freeze the fully cooked tortilla, wrapped tightly, for up to 1 month. Thaw overnight in the refrigerator and reheat in a 350°F oven until warm.

Reheat

Reheat slices in a dry skillet over medium heat for 2-3 minutes per side, or in a microwave for 1-2 minutes. For a crispier texture, use a toaster oven.

Store leftover tortilla in an airtight container in the refrigerator for up to 3 days. It can be enjoyed cold or reheated gently in a skillet or microwave. The tortilla also freezes well; wrap tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.

The confit potatoes and onions can be prepared up to 2 days ahead and kept refrigerated. Bring them to room temperature before folding into the eggs.

The saffron alioli can also be made ahead and stored in the refrigerator. The fully assembled tortilla can be cooked and then kept at room temperature for a few hours, making it ideal for picnics or buffets.

Serving ideas

Serve the tortilla warm or at room temperature, cut into wedges. It pairs beautifully with a simple green salad, crusty bread, or roasted vegetables.

For a Spanish feast, serve it alongside other tapas like patatas bravas or marinated olives. The saffron alioli adds a rich, garlicky contrast that complements the creamy tortilla.

This tortilla is also wonderful as a filling for sandwiches or tucked into a crusty baguette. It can be cubed and served as a party appetizer on toothpicks. For brunch, serve it with a side of roasted tomatoes or sautéed mushrooms. The leftovers are just as delicious, making it a versatile addition to your recipe repertoire.

Frequently asked questions

Recipe card

Creamy Spanish Tortilla with Confit Potatoes

Prep 15 minCook 30 minRest 5 minTotal 50 minServes 6

Ingredients

• 1 1/2 lb Yukon Gold potatoes, thinly sliced
• 2 medium yellow onions, thinly sliced
• 1 cup extra-virgin olive oil
• 6 large eggs
• 1 tsp kosher salt
• 1/2 cup saffron garlic alioli, for serving
• 2 tbsp chopped fresh parsley, for garnish

Instructions

1. In a large skillet, heat the olive oil over medium-low heat until it reaches 275°F (135°C). Add the sliced potatoes and onions, ensuring they are submerged in the oil. Cook gently for 25 minutes, stirring occasionally, until the potatoes are meltingly tender but not browned. The oil should barely bubble; adjust the heat to maintain a gentle confit.
2. Carefully pour the potato-onion mixture into a colander set over a bowl to drain the olive oil. Reserve the drained oil for another use, such as sautéing or roasting. Let the potatoes and onions cool slightly while you prepare the eggs.
3. In a large bowl, lightly beat the eggs with the salt until just combined. Gently fold the drained potatoes and onions into the eggs, ensuring every slice is coated. Let the mixture sit for 5 minutes so the eggs absorb the flavors.
4. Place a clean 20cm nonstick skillet over medium-high heat. Add a small amount of the reserved olive oil or a neutral oil to coat the bottom. Heat until the oil shimmers and a drop of water sizzles immediately, about 360°F (182°C).
5. Pour the egg-potato mixture into the hot skillet, spreading it evenly. Reduce the heat to medium and cook undisturbed for 3 minutes, until the bottom is golden brown and the edges are set. The top should still look moist and slightly creamy.
6. Place a large plate over the skillet and carefully invert the tortilla onto the plate, then slide it back into the skillet, cooked side up. Cook for 2 minutes more, until the second side is golden brown and the center is just set but still creamy.
7. Slide the tortilla onto a cutting board and let it rest for at least 5 minutes. This allows the eggs to finish setting and makes slicing easier. The center will continue to cook slightly as it rests.
8. Slice the tortilla into wedges and serve warm or at room temperature. Top each wedge with a dollop of saffron garlic alioli and a sprinkle of chopped parsley. Serve immediately.

Contains: eggs, milk

Estimated nutrition per serving

Calories

380

Protein

10 g

Carbohydrates

25 g

Fat

27 g

Automatic estimate from the ingredient list, not laboratory-verified.