Right Potato for Tortilla Espanola?

Advice is needed here. I am making tortilla espanola as a tapa for a party and I cannot find the recipe I've used in the past. It seems to me that I will need all-purpose potatoes for slicing, due to their tendency to retain shape, however, I also have russets on hand in case I'm wrong about this. Which shall I use?

I made a Tortilla Espanola recently and used Yukon Golds. In my review of recipes, russets were mentioned frequently.

Remember also that if you run out of time or energy to slice, fry, and drain the potatoes, Adria's tortilla recipe using potato chips (I use Cape Cod) turns out beautifully. Don't salt the egg mix if using full-salt potato chips.

I have to try that, I bet the kids will love it.

That Adria recipe looks totally insane. I need to try it.

If anyone has a great (but more traditional) recipe, I would be glad to see it. I have been trying to get good at making this dish, so far without really great results, IMHO. I haven't eaten a tortilla cooked by someone else for awhile -- but mine seem to be just too oily. Plus everything sticks when I flip it, so it ends up a little deconstructed.

My husband likes it, however, so that's good.

I've been using Yukons -- and Eggbeaters. (would the Eggbeaters impact the sticking? or the absorption of oil?)

Judy H wrote:That Adria recipe looks totally insane. I need to try it.

If anyone has a great (but more traditional) recipe, I would be glad to see it. I have been trying to get good at making this dish, so far without really great results, IMHO. I haven't eaten a tortilla cooked by someone else for awhile -- but mine seem to be just too oily. Plus everything sticks when I flip it, so it ends up a little deconstructed.

My husband likes it, however, so that's good.

I've been using Yukons -- and Eggbeaters. (would the Eggbeaters impact the sticking? or the absorption of oil?)

I'm pm'ing you a link to the recipe I have--it's on my blog, I swap out some of the white potato for sweet. It never breaks.