Name: Golden Sol Tortilla Española
Prep time: 15 minutes
Cook time: 45 minutes
Yield: 8 servings
Ingredients: 2 cups extra-virgin olive oil; 1 to 1 1/2 lbs. Russet potatoes, peeled and sliced into thin half-circles (about 3 medium potatoes); 1 large yellow onion, thinly sliced; 8 eggs, beaten

Home | Recipes | Golden Sol Tortilla Española

Golden Sol Tortilla Española

Recipe by Miranda Barnett, adapted from Serious Eats

Quick & Easy Meals

Baking

This hearty, garlicky potato omelet is quintessential to Spanish cuisine. Super tender potatoes and onions combined with Golden Sol Sazon-seasoned eggs create a creamy dish perfect as a meal or a snack, any time of day.

Jump to Recipe

Serves 8 servings

Prep Time 15 minutes

Cooking Time 45 minutes

Email Share

Ingredients

2 cups extra-virgin olive oil 1 to 1 1/2 lbs. Russet potatoes, peeled and sliced into thin half-circles (about 3 medium potatoes) 1 large yellow onion, thinly sliced

2 Tbsp. Golden Sol Sazon, divided

8 eggs, beaten

Directions

Step 1 In a large cast iron skillet over medium heat, heat oil until shimmering. Add potatoes and onion and spread into an even layer, adjusting heat so that oil is gently bubbling around vegetables but not deep frying. Cook for 30 to 35 min. until vegetables are very tender, stirring occasionally to ensure all pieces are submerged in oil. Carefully strain vegetables out of oil and add to a large bowl, reserving oil. Season with 1 Tbsp. Golden Sol Sazon and set aside.

Step 2 And, let's update Step 3 to this. What's in there now is clunky. Remove the pan from heat and cover it with a large plate or an upside-down sheet tray. Carefully flip the pan so the tortilla releases onto the plate. Return the pan to the heat with a little more oil, then gently slide the tortilla back in, uncooked side down. Cook until the bottom is golden brown and the egg is fully set, about 3 minutes.

Step 3 Remove pan from heat and cover with a large plate or upside down sheet tray. Quickly invert pan so that tortilla transfers to plate or sheet tray. Add a little more oil to pan back on the heat and gently slide tortilla back into pan so the uncooked side is now on the bottom. Continue cooking until bottom is golden brown and egg is set all the way through, about 3 min.