Recipe: Spanish Tortilla With Crab

Spanish Tortilla With Crab

8 main-dish or 20 appetizer servings

Traditional Spanish tortilla, basically a thick potato omelet, is made on the stovetop and then flipped in its pan. This version, from David Hagedorn, is a cross between a tortilla and a frittata. Starting it on the stove and finishing it in the oven before turning it out eliminates the aerial work. The tortilla can be made up to 2 days in advance. It can be served at room temperature and stands well on its own, but the Old Bay mayonnaise makes a creamy complement. Use the freshest crabmeat you can find.

For the tortilla:

2 pounds Yukon Gold potatoes, peeled and held in a bowl of cold water

5 to 6 scallions, white and light green parts, finely chopped

1 1/2 teaspoons salt

3 tablespoons extra-virgin olive oil

12 large eggs, at room temperature

1 pound jumbo lump crabmeat, picked free of shells and cartilage

Smoked Spanish paprika, for garnish (optional)

For the Old Bay mayonnaise: