Traditionally enjoyed as part of a tapas spread, tortilla española, which resembles an Italian frittata, also makes an excellent brunch dish. Usually served at room temperature, it’s ideal for entertaining since you can cook it in advance. It’s also endlessly adaptable; add cooked chorizo, roasted bell peppers or fresh herbs if you like.
4 Tbs. (2 fl. oz./60 ml) olive oil
1 lb. (500 g) Yukon Gold potatoes, peeled and sliced 1/8 inch (3 mm) thick
Kosher salt and freshly ground pepper
1 large yellow onion, finely diced
1 1/2 tsp. pimentón or smoked paprika, plus more for garnish
1 1/2 cups (12 oz./375 g) shredded dry jack or Manchego cheese
In a 12-inch (30-cm) nonstick fry pan over medium heat, warm 3 Tbs. of the olive oil. Add the potatoes, season with salt and pepper, and cook, stirring occasionally, until they are lightly browned and almost tender, about 10 minutes. Add the onion and pimentón. Cook, stirring occasionally, until the onions are translucent and the potatoes are fully tender, 10 to 12 minutes. Remove from the heat and let cool 10 minutes.
In a large bowl, whisk the eggs until combined. Season with salt and pepper. Add the potato mixture and the cheese to the eggs and stir gently to combine.
Wipe out the fry pan and return to the stove over medium heat. Add the remaining 1 Tbs. olive oil to the pan and swirl to coat. Pour the egg mixture into the pan and cover the pan. Cook until the eggs are set on the bottom but not browned, 6 to 8 minutes. Shake the pan gently to loosen the tortilla. Invert a large plate on top of the pan and invert the pan and plate together. Lift off the pan, letting the tortilla fall onto the plate; be careful, as some uncooked egg may spill out. Slide the tortilla, cooked side up, back into the pan and cook, uncovered, for 5 minutes. Flip the tortilla out onto another plate and let cool to room temperature. Sprinkle lightly with pimentón, cut into slices and serve. Serves 6 to 8.
Williams-Sonoma Test Kitchen