Almond Free Spanish Tortilla Española

This rustic Spanish egg-and-potato dish is the kind of recipe that looks impressive but relies entirely on humble, wholesome ingredients you likely already have on hand. Layers of silky Yukon Gold potatoes and sweet slow-cooked onion are bound together with beaten eggs and a generous pour of good olive oil, creating something that's rich, satisfying, and deeply comforting. The slow simmer in olive oil is what makes the potatoes so impossibly tender before they ever meet the eggs — it's a technique that rewards patience and delivers serious flavor. Because every single ingredient here is straightforward and naturally free from tree nuts, there's no label-reading anxiety or ingredient-swapping required. The dramatic flip is the only moment that asks for a little confidence, but once you nail it, you'll want to make this on repeat. Serve it warm, at room temperature, or even cold the next day — it holds up beautifully and tastes just as good sliced into wedges for a casual dinner as it does cut into small squares for a party spread.

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