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A Spanish tortilla is one of those dishes that proves how far simple ingredients can go. Potatoes are gently cooked in olive oil until tender and silky, then folded into eggs and set into a thick, sliceable omelet that's just firm at the center and lightly golden around the edges. It's substantial without being heavy, and just as good at room temperature as it is warm from the pan.

Why the No.5 Chef Skillet Works Here

This version is ideal for the No.5 Chef Skillet. The smaller diameter encourages a thicker tortilla with a custardy center, while the rounded sidewalls make it easier to loosen and flip cleanly onto a plate. It's a straightforward technique, but the right pan makes it feel far less precarious and far more repeatable.

Recipe: Traditional Spanish Tortilla

Yield: 2–3 servings
Print Recipe

Ingredients

  • ½ lb Yukon Gold potatoes (about 2–3 small ones)
  • ½ medium yellow onion
  • ⅔ cup extra virgin olive oil
  • 4 large eggs
  • ⅔ tsp kosher salt
  • Pinch sweet Spanish paprika (optional)

Tools

No.5 Chef Skillet

No.8 Field Skillet (for cooking the potatoes)

Resources

The Field Method for Cast Iron Care

Instructions

1.

Slice the potatoes and onion: Cut the potatoes in half crosswise, set them cut-side down, and slice into ⅛-inch-thick pieces. Slice the onion into thin half-moons of roughly the same thickness so everything cooks evenly.

Uniform slices ensure the potatoes soften at the same rate and give the finished tortilla a cohesive texture.

2.

Cook the potatoes gently: Heat the olive oil in a No.8 Field Skillet over medium heat until shimmering but not smoking. Add the potatoes and onion, then reduce the heat to low. Cook for about 20 minutes, stirring occasionally, until the potatoes are completely tender when pierced with a knife.

You're not looking for browning here. The goal is to slowly soften the potatoes in the oil so they become silky and fully cooked without crisp edges.

Use a slotted spoon to transfer the vegetables to a plate, reserving the oil in the pan.

3.

Combine with the eggs: In a bowl, whisk the eggs with the salt. Fold in the warm potatoes and onions, stirring gently so the slices stay mostly intact. Let the mixture sit for a few minutes so the eggs can settle around the vegetables.

4.

Cook and flip: Heat your No.5 Chef Skillet with about a tablespoon of oil (you can pour it straight from the larger skillet). Heat over medium until shimmering, swirling to coat the sides. Add the egg and potato mixture and cook for 4 to 6 minutes, until the bottom is set but the top remains slightly loose. As it cooks, gently shake and swirl the skillet or run a spatula along the edge to prevent sticking.

When ready to flip, place a plate larger than the skillet over the top. With one steady motion, invert the pan so the tortilla lands on the plate—this can get messy but that's okay. Then slide the tortilla back in, uncooked side down. Cook for another 2 to 3 minutes, until just set in the center.

The No.5's rounded walls and balanced handle make this step far less awkward than it sounds.

5.

Serve: Turn the tortilla out onto a plate and let it rest for several minutes before slicing. It should be tender and cohesive, with a custardy center and fully cooked potatoes throughout.

Serve warm, or allow it to cool and bring to room temperature. A simple salad alongside is more than enough.

Seasoning Rating: Better

The generous amount of olive oil used to cook the potatoes will help maintain your skillet's seasoning. Just be sure to clean promptly after cooking the eggs.

Seasoning Ratings:

Best—These dishes are the best options for building resilient seasoning, and surefire choices for getting tricky pans back on track.

Better—The best way to keep your skillet in great shape is to cook frequently, and cast iron-friendly dishes like these are your bread and butter.

Safe—These recipes won't strip seasoning away from your pan, but won't really add any, either.

OK—Be sure to clean up promptly. Recipes with this rating might feature acidic ingredients which can affect seasoning if not washed soon after cooking.

 

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