Artificial Food Coloring Free Spanish Tortilla Española
This thick, golden egg-and-potato cake is one of those dishes that feels both humble and deeply satisfying — the kind of thing you'd find cooling on a Spanish kitchen counter, ready to be sliced into wedges at any hour of the day. Yukon Gold potatoes are slowly coaxed tender in olive oil alongside sweet sliced onion, then folded into beaten eggs and cooked into something custardy and rich at the center with just the right amount of set at the edges. Every single ingredient here is exactly what it says it is — no dyes, no colorings, no processed shortcuts hiding in the pantry. That matters more than you might think, because even savory staples like seasoning blends or pre-sliced convenience ingredients can carry synthetic additives you'd never expect. Here, it's just potatoes, onion, eggs, olive oil, salt, pepper, and a handful of fresh parsley if you like a little color on top — nothing more. The flip is the one moment that requires a little nerve, but once you nail it, the whole thing slides out looking like something from a tapas bar. Serve it warm, serve it at room temperature, slice it thick — it holds up beautifully either way.
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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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