Tortilla Española




1 hour

Serves 6-8

  • 2 cups extra-virgin olive oil
  • 1 ½ lb Yukon gold potatoes (3 to 4 medium)
  • 1 large yellow onion
  • 1 teaspoon salt
  • 1 12 oz bottle JUST Egg


  • saucepan icon

    Large pot

  • Slotted spoon

  • iron skillet icon

    Non-stick skillet

01 / 05

Cook the potatoes and onion


Cut potatoes and onion in half, then continue to cut both into ⅛-inch thick slices. Pour the oil into a large pot and set heat to medium. Once hot, place the potatoes carefully into the oil. Cover and simmer for five minutes. Lift the lid and gently stir, then add the onions and salt. Cover and simmer for another 10 minutes, or until the potatoes and onions are soft when pierced with a fork. Make sure the oil never boils – you don’t want to brown the potatoes yet. Use a slotted spoon to transfer the potatoes and onions to a baking tray to cool. Save the cooking oil. Once cool enough, taste for salt.

02 / 05

Add the JUST Egg


Transfer the cooled potatoes and onions to a large bowl. Shake the bottle of JUST Egg, pour it into the bowl and mix well.

03 / 05

Cook the first side


Heat 2 tablespoons of the cooking oil in a 10-inch, nonstick skillet over medium heat. Pour the egg mixture into the skillet and shimmy to distribute everything in a relatively even layer. Cover and let cook for 10 minutes. Check halfway through to make sure the bottom isn’t burning, using a spatula to gently lift the edges. Adjust the heat if necessary. At the end of the cooking time, the bottom should be golden. Remove the skillet from the heat.

04 / 05

Flip the tortilla


Tilt the pan and carefully slide the tortilla onto a large plate (the top of the tortilla will still be slightly uncooked). Place a similarly sized plate on top and invert the tortilla onto the top plate in one swift motion. Remove top plate so the bottom of the tortilla is now on top. Add another tablespoon of the cooking oil to the empty skillet. Slide the tortilla back into the pan, with the uncooked side now on the bottom. Tuck the edges of the tortilla in to make a nice, circular shape.

05 / 05

Cook the second side


Return the skillet to medium heat, cover and cook for about five more minutes. The tortilla is done when the egg is cooked through and a knife or skewer inserted in the center comes out clean. Slide the tortilla onto a clean plate and let it sit for about 10 minutes to set and cool. Enjoy warm or at room temperature. This will keep covered tightly in the fridge for up to three days.

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