Tortilla Española Board
Tortilla and friends
A Spanish tortilla (potato omelette) — which you make yourself with eggs, potatoes, onion, and EVOO — served on a board with jamón ibérico, manchego, piquillo peppers, and picos. Iberico Club provides the olive oil for cooking plus four accompaniments. You make the tortilla; Iberico Club makes the board around it.
Ingredients
- Hand-Carved Jamón 100% Ibérico de Bellota "Pata Negra" 2.5oz
- Unique Artisanal Manchego Cheese “Gran Reserva” Dehesa de los Llanos 8.8 Ounces
- Gourmet Fire Roasted Piquillo Peppers from Lodosa. Jar (10-16 pieces)
- Hand made picos camperos in a wood fired oven. 6 bags.
- Award-winning Extra Virgin Olive Oil. Picual 500ml.
- Hand-Harvested "Fleur de Sel" Salt from Ibiza | 5.3 oz Ceramic Pot
Preparation
- Peel about 1 lb (450 g) of yellow potatoes and slice them into rounds roughly 3 mm thick — not paper-thin and not chunky. The slices should bend slightly without breaking; this thickness is what gives a tortilla its signature creamy, layered interior. Peel and thinly slice 1 small yellow onion. Lightly salt the potatoes and let them rest while the oil heats.
- Pour about 2 cups of good Spanish extra virgin olive oil into a deep sauté pan and warm it over medium-low heat. Add the potatoes so they're just submerged and cook gently for 15–20 minutes, stirring occasionally so nothing sticks or browns — you're confiting them, not frying them. Add the sliced onion halfway through and continue until everything is soft, translucent, and tender enough to break with a wooden spoon. Drain in a colander set over a bowl and reserve the oil (it's gold for future cooking).
- In a wide bowl, beat 6 large eggs with a generous pinch of sea salt until just combined — there's no need to whip air into them. Fold the warm potatoes and onion into the eggs and let the mixture rest for 5–10 minutes. This rest is the secret to a proper tortilla: the potatoes drink up the egg, which is what gives the inside its silky, custardy texture once cooked.
- Heat 2 tablespoons of the reserved oil in an 8–9 inch non-stick pan over medium-high heat. Pour in the egg mixture and immediately use a spatula to pull the edges inward, shaping a clean, domed round. Lower the heat to medium-low and cook for 4–5 minutes, until the bottom is golden and the center still wobbles slightly when you shake the pan.
- Place a flat plate (slightly larger than the pan) over the top and, in one confident motion, invert the tortilla onto the plate. Slide it back into the pan raw-side down, tucking the edges in with the spatula. Cook for another 3–4 minutes for a jugosa (juicy) center, or longer if you prefer it fully set.
- Slide the tortilla onto a clean plate and let it rest for 5 minutes — residual heat finishes the cook and the texture settles into that classic creamy interior. Slice into wedges and arrange in the center of a large wooden board.
- Surround the tortilla with thin slices of jamón ibérico, manchego wedges, piquillo pepper strips, and picos camperos. Finish with a small dish of flaky sea salt and a final drizzle of extra virgin olive oil over the tortilla just before serving. Best enjoyed warm or at room temperature, with a glass of cold fino or albariño.
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