⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

🍽 Ingredients

• 2 pounds Yukon Gold Potatoes
• 1 large Yellow Onion
• 1/4 cup Olive Oil
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 6 Large Eggs
• 1/2 cup Mayonnaise
• 2 tablespoons Capers
• 1 tablespoon Fresh Parsley
• 1 tablespoon Fresh Dill
• 1 tablespoon Lemon Juice

📖 Instructions

1. First, prep the potatoes: Peel and thinly slice 2 pounds of Yukon Gold potatoes. Aim for even slices, about 1/8 inch thick, It makes a difference, trust me! I use a mandoline slicer, but a sharp knife works too, just be careful.
2. Next, the onions: Finely chop one large yellow onion. Don’t be afraid to cry a little; it’s part of the process. (Use the mandoline for thin slices if you're feeling fancy.)
3. Sauté the onions: In a large nonstick skillet, heat 1/4 cup of olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. This will bring out the sweetness of the onions.
4. Add the potatoes: Add the thinly sliced potatoes to the skillet. Stir gently to coat them in the olive oil and onion mixture. You want them evenly distributed, but try not to break them up too much.
5. Cook the potatoes: Cook the potatoes for about 15-20 minutes, stirring occasionally to ensure they cook evenly and don't stick. It's a delicate dance; you’ll get the hang of it.
6. Season the potatoes: Season the potatoes generously with salt and freshly ground black pepper. About 1 tsp of each should do it, but adjust to your taste! I like to add a touch more salt than the recipe calls for.
7. Add the eggs: In a medium bowl, whisk together 6 large eggs with a pinch of salt and pepper. When it comes to eggs, fresh is best! (I know I say that about every ingredient, but it is important.)
8. Combine: Gently pour the whisked eggs over the potatoes and onions in the skillet. Gently mix, making sure to distribute the eggs evenly.
9. Cook: Cook the tortilla for about 15-20 minutes, or until the eggs are set and the bottom is golden brown. This might require a little patience. Low and slow is the key to success here.
10. Flip (optional): If you're feeling adventurous, carefully flip the tortilla onto a plate, then slide it back into the skillet to cook the other side until golden brown. This step gives it a beautiful and slightly crispier finish, but is not strictly necessary.
11. Make the tartar sauce: While the tortilla is cooking, you can make the tartar sauce. In a small bowl, combine 1/2 cup mayonnaise, 2 tablespoons finely chopped capers, 1 tablespoon finely chopped fresh parsley, 1 tablespoon finely chopped fresh dill, and 1 tablespoon lemon juice. Mix well.
12. Serve: Let the Tortilla Española rest for a few minutes before slicing. Slice it into wedges and serve warm with a generous dollop of tartar sauce. Enjoy!
13. Remember the garnish: I also like to add some extra chopped fresh parsley on top to complete the presentation. A nice little touch!

📝 Notes

• For extra flavor, you can add a pinch of smoked paprika to the potatoes while they're cooking. It's a little trick my grandmother used to do.
• Make sure your potatoes are sliced thinly and evenly for even cooking. If some slices are thick, they might not cook completely, and the texture might be off.
• Don't overcook the tortilla, as it can become dry. It's ready when the eggs are set and the bottom is golden brown.
• If you want to be extra precise, you can use a kitchen scale to measure your ingredients for even more consistent results.
• Feel free to adjust the seasoning of both the tortilla and the tartar sauce to your personal preferences.
• If you don't have fresh herbs, dried herbs can be substituted, but use less—about 1/3 of the amount.
• Serve immediately for the best flavor and texture. Leftovers are fine too, but I think it's best enjoyed freshly cooked.