Artificial Flavors Free Spanish Tortilla Española
This classic Spanish egg-and-potato dish is the kind of recipe that proves simple ingredients can be extraordinary. Silky Yukon Gold potatoes are slow-cooked in good olive oil until meltingly tender, then folded into beaten eggs with sweet onion and a pinch of black pepper — nothing more, nothing less. Every single ingredient here is whole and recognizable, which means you're not navigating a label full of mystery additives or synthetic flavor enhancers. The result is a thick, golden round that's custardy in the center and just set at the edges, with a richness that comes entirely from real eggs and quality olive oil. It's equally at home served warm from the pan or sliced at room temperature, making it a brilliant option for a relaxed brunch or a light dinner. A scatter of fresh parsley at the end adds a bright, herby finish that keeps everything tasting clean and vibrant. Once you nail the flip, this becomes the kind of dish you'll want to make every single week.
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Learn more →Ingredients
4 servings
- ½ cup extra virgin olive oil
- 1 ½ lb yukon gold potatoes, peeled and sliced ⅛-inch thick
- 1 medium yellow onion, halved and thinly sliced
- 1 tsp fine sea salt, divided
- 6 large eggs
- ¼ tsp freshly ground black pepper
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Heat the olive oil in a 10-inch nonstick skillet over medium-low heat until it shimmers. Add the potato slices and onion, season with ½ tsp of the salt, and stir gently to coat. Cook, turning the potatoes occasionally with a slotted spoon, until the potatoes are completely tender and yield easily when pressed with the back of a spoon, about 20–25 minutes. They should be soft but not browned.
- 2
Use a slotted spoon to transfer the potatoes and onion to a large mixing bowl, leaving as much oil behind in the skillet as possible. Reserve 2 tbsp of the cooking oil in the skillet and discard the rest (or save for another use).
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