Barley Free Spanish Tortilla Española

Total time1 hr 5 min

Prep time20 min

Cook time35 min

4.9

(27)

Few dishes are as satisfying as a thick, golden wedge of this classic Spanish egg and potato cake — crispy at the edges, silky and just barely set in the center, and deeply flavored from a slow simmer in good olive oil. The combination of tender Yukon Gold potatoes, sweet cooked onion, and rich eggs creates something that feels far more luxurious than its short ingredient list suggests. Because every component here is naturally grain-free, there's no need to scrutinize labels or swap anything out — it's simply built that way from the ground up. The technique is the real star: letting the potatoes cook low and slow until completely yielding, then folding them into beaten eggs and giving the mixture time to rest before it ever hits the pan. That resting step is what makes the interior so custardy and cohesive rather than rubbery. The confident flip is the one moment that might make your heart race, but a flat plate and a steady hand are all it takes. Serve it warm, at room temperature, or even cold the next day — it genuinely gets better as it sits.

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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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