Tortilla de Patatas

Inspired by Dani García’s celebrated Andalusian tavern Tragabuches in Marbella, this tortilla de patatas eschews dryness for a gossamer, custardy center that softly yields at the touch of a fork. The secret lies in gently poaching waxy potatoes and sweet onions in generous extra virgin olive oil until meltingly tender, then folding them warm into lightly beaten eggs to steep. A lightning-fast sear in a smoking-hot skillet creates an impossibly thin golden skin that preserves the rich, luscious interior.

The Bistro Recipe

Inspired by Tragabuches in Marbella, this luxurious Tortilla de Patatas features slow-poached potatoes, melting sweet onion, and a silken, custardy interior encased in a delicate golden crust.

Prep Time 20 mins

Cook Time 25 mins

Total Time 45 mins

Servings 4

Method Confit & Flash-Sear

Scale

1x 2x 3x

Units

US Metric

Ingredients

The Confit Base

• 1.75 lb Yukon Gold or Monalisa potatoes, peeled and sliced 1/8-inch thin
• 1 piece large sweet yellow onion, finely sliced
• 1.75 cup Spanish extra virgin olive oil (for poaching)

The Custard & Finish

• 7 pieces large pasture-raised eggs, room temperature
• 2 pieces large egg yolks
• Fine sea salt and cracked white pepper, to taste
• Flaky Maldon sea salt, for finishing

Instructions

1. 1
   Confit the Potatoes & Onion

   Poach potatoes and onions in warm olive oil over gentle medium-low heat until completely tender, translucent, and unbrowned, about 20 minutes.

2. 2
   Infuse & Steep

   Drain potatoes and onions well. Gently whisk eggs and extra yolks with salt, fold in warm vegetables, and steep 8 minutes.

3. 3
   Initial Flash-Cook

   Coat a hot 8-inch nonstick pan with reserved oil. Pour mixture in; scramble rapidly for 20 seconds to establish creamy curds.

4. 4
   Flip & Tuck Edges

   Invert tortilla onto a smooth plate. Slide back into pan, tucking edges downward with a silicone spatula for 45 seconds.

5. 5
   Rest & Plate

   Slide onto a plate. Rest 3 minutes to settle the delicate custard skin, then slice and scatter with flaky sea salt.

Bistro Technique: The Steeping Secret

The signature runny center at Tragabuches relies on heat transfer before the pan. Folding piping-hot, oil-bathed potatoes into beaten eggs allows starches to partially cook the albumen without curdling it. Adding two extra yolks boosts fat content, ensuring the center stays silky and rich rather than watery.

Bistro Sommelier Pairing

Manzanilla Pasada en Rama — The bone-dry, saline freshness and gentle almond nuances of an aged Manzanilla cut cleanly through the luxurious egg and olive oil emulsion, refreshing the palate between every decadent forkful.

More Inspiration from Tragabuches

Explore our dining guide to Marbella’s Tragabuches, alongside more signature dishes you can recreate at home.

Tragabuches

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