Tortilla Española With Two Aiolis

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When nutrient writer Tanya Sichynsky was increasing up, her parent whipped up galore a tortilla española for dinner. This crockery is often translated into English arsenic a frittata oregon omelet, but it’s much similar a savory custard. One small concealed handed down from Tanya's grandma to her mother: You don’t person to flip the still-runny tortilla arsenic you navigator it, which is traditionally however it’s made. Instead, you tin decorativeness it disconnected nether the broiler, past invert it onto a plate. Purists whitethorn shingle their heads astatine this, but it's your kitchen. The eggs service arsenic a binder for the potatoes and onions and cured Spanish chorizo. Consider serving the tortilla with a solid of tempranillo.

Leftovers tin beryllium refrigerated for up to 3 days.

From nutrient writer Tanya Sichynsky.

Ingredients

measuring cup

Servings: 2-4 (makes 1 10-inch tortilla)

3 tablespoons extra-virgin olive oil, divided
1 ample Yukon Gold oregon russet murphy (12 ounces), peeled, halved lengthwise and sliced into 1/8-inch heavy fractional moons
1 1/2 ounces cured Spanish chorizo (one tiny link), sliced successful 1/4-inch heavy rounds
1 tiny yellowish bulb (about 5 ounces), peeled and thinly sliced
7 ample eggs
Kosher salt
Freshly cracked achromatic capsicum
1/2 cupful mayonnaise
1 spoon reddish vino vinegar
1 tiny clove garlic, finely grated
1/2 spoon Spanish smoked paprika (pimenton)
1 tablespoonful finely chopped caller basil leaves

Nutritional Facts

Per serving

Calories
547
Fat
45 g
Saturated Fat
8 g
Carbohydrates
20 g
Sodium
253 mg
Cholesterol
365 mg
Protein
16 g
Fiber
2 g
Sugar
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From nutrient writer Tanya Sichynsky.

Tested by Tanya Sichynsky and G. Daniela Galarza.

Published March 9, 2026