What to CookSpanish

A Simpler (No Flip!) Spanish Tortilla With an Even Simpler Aioli

13 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

This lightly edited excerpt and not-at-all edited recipe come from Jessica Battilana's cookbook Repertoire, out April 3 and available for pre-order (Little, Brown and Company, New York).


Spanish tortillas feature my desert-island duo—eggs and potatoes. They can be served warm or cold, and it’s a nice vehicle for a generous slather of aioli. Most recipes for tortillas suggest that you flip it midway through cooking—indeed, traditionalists will tell you that this step is part of what makes a tortilla a tortilla. But I’ve always found that step to be sort of high stakes and messy (as in, I’ve flipped one right onto the burner of the stove; the smell of charred egg haunting me for days), and the resulting tortilla is no better than the one I make using a different method.

I woke up like this (not flipped).
I woke up like this (not flipped). Photo by Julia Gartland

When I make a tortilla, I cook it until it’s set on the bottom, then pop it under the broiler to brown and set the top. No flipping required. It may not be traditional, but you won’t care about tradition if your tortilla ends up on the floor, right? My nouveau technique requires you to use a pan that can go from stovetop to broiler.

Now, for aioli: If you’re too pressed for time to do it, there’s no shame in gussying up some store-bought mayonnaise. I was raised in the church of Hellmann’s (called Best Foods out west), so that’s what I prefer. I enhance it with a squeeze of lemon juice and garlic paste (garlic pounded with a pinch of salt) to taste. You can add chopped herbs if you like, or some pesto, or a spoonful of harissa.

P.S. Leftover tortilla wedges make a great sandwich filling.

Cheater’s Tortilla Española

Cheater’s Tortilla Española

Jessica Jessica
Makes 1 9-inch tortilla
  • 1 pound Yukon Gold potatoes
  • 1 cup extra-virgin olive oil
  • 1 small yellow onion, peeled and thinly sliced
  • 10 eggs
  • Kosher salt and freshly ground pepper
  • Flaky salt, such as Maldon, for serving
Go to Recipe

Tell us about the tortillas in your life, in the comments.

Automagic Spring Menu Maker!
Automagic Spring Menu Maker!

Tags: Egg, Potato, Tortilla