# Tortilla española (from J. Kenji López-Alt)

Video: [Quick Tortilla Española](https://www.youtube.com/watch?v=4_CrVO_LKS0) by [J. Kenji López-Alt](https://www.youtube.com/@JKenjiLopezAlt).
RecipesMD is not affiliated with J. Kenji López-Alt. Steps are paraphrased in our own words.
Status: machine-read from the video, not yet checked by a person.

- Serves: not stated
- Total time: not stated
- Ontario estimate*: ~$1.94 per serving, ~$5.81 for ~3 portions (assumed); saves ~$20.06* per serving (91%) vs ordering out (~$22.00*). * Estimate: every counted line priced from Ontario averages; the video doesn't state how many it serves, so 3 portions were assumed; restaurant comparison is a typical Ontario bistro plate at ~$22, before delivery fees, tax and tip. Prices: Ontario averages (StatCan 2026-07) + RecipesMD estimates, pro-rated, staples excluded.

## Ingredients

- 2 lb Yukon gold potatoes
- 1/2 cup olive oil
- some onion _(amount estimated)_
- about 8 eggs eggs
- some salt
- some black pepper
- about 3/4 cup total olive oil
- some mayonnaise
- a clove garlic
- some extra virgin olive oil
- plenty black pepper

## Steps

1. [0:04](https://www.youtube.com/watch?v=4_CrVO_LKS0&t=4s) Slice and peel Yukon gold potatoes.
2. [0:04](https://www.youtube.com/watch?v=4_CrVO_LKS0&t=4s) Sauté the potatoes in olive oil over medium heat until soft.
3. [0:11](https://www.youtube.com/watch?v=4_CrVO_LKS0&t=11s) Add sliced onions to the potatoes and sauté until lightly browned.
4. [0:13](https://www.youtube.com/watch?v=4_CrVO_LKS0&t=13s) Crack eggs into a bowl.
5. [0:17](https://www.youtube.com/watch?v=4_CrVO_LKS0&t=17s) Season the eggs with salt and black pepper.
6. [0:19](https://www.youtube.com/watch?v=4_CrVO_LKS0&t=19s) Beat the eggs moderately.
7. [0:59](https://www.youtube.com/watch?v=4_CrVO_LKS0&t=59s) Transfer the hot cooked potato and onion mixture directly into the eggs and mix.
8. [1:06](https://www.youtube.com/watch?v=4_CrVO_LKS0&t=66s) Add more olive oil to the pan and heat it.
9. [1:13](https://www.youtube.com/watch?v=4_CrVO_LKS0&t=73s) Pour the egg and potato mixture into the pan.
10. [1:19](https://www.youtube.com/watch?v=4_CrVO_LKS0&t=79s) Pull in edges and redistribute the mixture to create a rough surface.
11. [1:24](https://www.youtube.com/watch?v=4_CrVO_LKS0&t=84s) Let it cook on medium-high heat until the bottom is set and browned.
12. [1:59](https://www.youtube.com/watch?v=4_CrVO_LKS0&t=119s) Flip the tortilla using a lid or plate.
13. [2:05](https://www.youtube.com/watch?v=4_CrVO_LKS0&t=125s) Slide the tortilla back into the pan, tuck in edges, and flip back and forth repeatedly to shape.
14. [3:28](https://www.youtube.com/watch?v=4_CrVO_LKS0&t=208s) Cut the cooked tortilla into square pieces.
15. [3:07](https://www.youtube.com/watch?v=4_CrVO_LKS0&t=187s) Prepare quick aioli by mixing mayonnaise, minced garlic, extra virgin olive oil, and black pepper.
16. [3:59](https://www.youtube.com/watch?v=4_CrVO_LKS0&t=239s) Serve the tortilla pieces with the aioli for dipping.

## Equipment

- pan
- bowl
- chopsticks
- spatula
- wooden lid
- microplane
- knife

## What the video didn't say

- Exact onion quantity
- Exact salt and pepper quantities
- Exact cooking durations and exact heat settings

Source page: https://recipesmd.com/v/kenji-lopez-alt-tortilla-espanola